焼き肉の経時硬化防止に有効な加塩と前凍結処理
1995 年 28 巻 1 号 p. 39-45
詳細
1995 年 28 巻 1 号 p. 39-45
The effective cooking method for tenderizing roasted meats was investigated. The hardness and mastication of roasted meats were measured by Reometer.
The addition of 1% of salt in cooking kept roasted beef and pork tender.
When the amount of salt added in cooking was lower than 1% or nothing, the pre-freezing method was effective, especially for tenderizing roasted chicken.
