Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories:...

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Published inFoods Vol. 12; no. 13; p. 2564
Main Authors Alfaifi, Bandar M., Al-Ghamdi, Saleh, Othman, Moath B., Hobani, Ali I., Suliman, Gamaleldin M.
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 30.06.2023
MDPI
Subjects
Connective tissue
Consumer behavior
Consumers
Contamination
Cookery
Cookery (Meat)
Cooking
cooking technologies
Energy consumption
engineering properties
flavor
Flavors
Flow velocity
Food
Food contamination
Food packaging
Food science
Food technology
heat
Heat transfer
High temperature
juiciness
Labor costs
Life span
longevity
Mass production
Mass transfer
mathematical modeling
Mathematical models
Meat
Meat products
Meat quality
Methods
Microbial contamination
Microorganisms
Microwave cooking
Moisture content
ovens
Ovens & stoves
oxygen
packaging
Palatability
Proteins
Quality management
Quality standards
Radiation
red meat
Review
Reviews
Sensory evaluation
Sensory properties
Shelf life
Temperature
Saudi Arabia
United Kingdom
mathematical modeling
cooking technologies
engineering properties
packaging
red meat
Online AccessGet full text
ISSN2304-8158
2304-8158
DOI10.3390/foods12132564

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Abstract The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.
AbstractList The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.
Audience Academic
Author Al-Ghamdi, Saleh
Hobani, Ali I.
Suliman, Gamaleldin M.
Alfaifi, Bandar M.
Othman, Moath B.
AuthorAffiliation 2 Department of Agricultural Engineering, Faculty of Agriculture, Foods & Environment, Sana’a University, Sana’a 13020, Yemen
3 Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; gsuliman@ksu.edu.sa
1 Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; balfaifi@ksu.edu.sa (B.M.A.); moath204@hotmail.com (M.B.O.); hobani@ksu.edu.sa (A.I.H.)
AuthorAffiliation_xml – name: 2 Department of Agricultural Engineering, Faculty of Agriculture, Foods & Environment, Sana’a University, Sana’a 13020, Yemen
– name: 1 Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; balfaifi@ksu.edu.sa (B.M.A.); moath204@hotmail.com (M.B.O.); hobani@ksu.edu.sa (A.I.H.)
– name: 3 Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; gsuliman@ksu.edu.sa
Author_xml – sequence: 1
  givenname: Bandar M.
  surname: Alfaifi
  fullname: Alfaifi, Bandar M.
– sequence: 2
  givenname: Saleh
  orcidid: 0000-0001-5230-5314
  surname: Al-Ghamdi
  fullname: Al-Ghamdi, Saleh
– sequence: 3
  givenname: Moath B.
  surname: Othman
  fullname: Othman, Moath B.
– sequence: 4
  givenname: Ali I.
  surname: Hobani
  fullname: Hobani, Ali I.
– sequence: 5
  givenname: Gamaleldin M.
  orcidid: 0000-0001-9865-1589
  surname: Suliman
  fullname: Suliman, Gamaleldin M.
BackLink https://www.ncbi.nlm.nih.gov/pubmed/37444300$$D View this record in MEDLINE/PubMed
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Issue 13
Keywords mathematical modeling
cooking technologies
engineering properties
packaging
red meat
Language English
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Snippet The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on...
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SubjectTerms Connective tissue
Consumer behavior
Consumers
Contamination
Cookery
Cookery (Meat)
Cooking
cooking technologies
Energy consumption
engineering properties
flavor
Flavors
Flow velocity
Food
Food contamination
Food packaging
Food science
Food technology
heat
Heat transfer
High temperature
juiciness
Labor costs
Life span
longevity
Mass production
Mass transfer
mathematical modeling
Mathematical models
Meat
Meat products
Meat quality
Methods
Microbial contamination
Microorganisms
Microwave cooking
Moisture content
ovens
Ovens & stoves
oxygen
packaging
Palatability
Proteins
Quality management
Quality standards
Radiation
red meat
Review
Reviews
Sensory evaluation
Sensory properties
Shelf life
Temperature
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Title Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review
URI https://www.ncbi.nlm.nih.gov/pubmed/37444300
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Volume 12
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