Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review - Alfaifi, Bandar M.; Al-Ghamdi, Saleh; Othman, Moath B.; Hobani, Ali I.; Suliman, Gamaleldin M. (Foods, 2023)
Keywords: 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