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Cookery of Muscle Foods

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Book cover Muscle Foods

Abstract

Cooking influences the appearance, protein, water-binding, and textural properties of meat. The cooking method markedly affects the palatability of meat, poultry, or fish.

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Authors
  1. Anna V. A. Resurreccion
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Editors and Affiliations

  1. Animal Science Department, University of Connecticut, 06269-4040, Storrs, CT, USA

    Donald M. Kinsman  & Anthony W. Kotula  & 

  2. 8230 Springbrook Drive, 73132, Oklahoma City, OK, USA

    Burdette C. Breidenstein

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© 1994 Springer Science+Business Media Dordrecht

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Resurreccion, A.V.A. (1994). Cookery of Muscle Foods. In: Kinsman, D.M., Kotula, A.W., Breidenstein, B.C. (eds) Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5933-4_15

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  • DOI: https://doi.org/10.1007/978-1-4757-5933-4_15

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-5935-8

  • Online ISBN: 978-1-4757-5933-4

  • eBook Packages: Springer Book Archive

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