Effect of Heating Methods on Quality Attributes of Culled Saanen Crossbred Goat Meat
The effect of boiling, grilling, and microwaving until reaching temperature of 85 °C on culled Saanen goat meat was evaluated and compared to raw samples. Biceps femoris muscle was used to evaluate the effect of these heating methods on proximate composition, collagen, cook loss, color, and texture...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Walailak University
2017-09-01
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| Series: | Walailak Journal of Science and Technology |
| Subjects: | |
| Online Access: | http://wjst.wu.ac.th/index.php/wjst/article/view/3328 |