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Effects of Different cooking Methods on Chemical Composition and Quality indices of Beef steaks.

Authors: OLUMIDE Martha

Publication Type: Journal article

Journal: Food And Public Health

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Abstract

Processing methods are aimed at enhancing the quality of meat products. However, safety of heat-processed meat is an important global issue as cooking may leads to formation of toxic substances like heteroyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH). There is dearth of information on effects of different cooking methods on quality attributes of beef steaks. Thus, quality attributes of beef steaks using different cooking methods were assessed in this study. Beef steaks (n=224) of uniform size and shape were selected and assigned randomly to different cooking methods: Deep frying at 180°C (DFBS); Smoking 300°C (SBS); Microwaving 600 watt (MBS) and Roasting 200°C (RBS) to attain inner temperature of 75°C. The concentrations of benzo (a) anthracene (?g/kg) 1.85 (DFBS), 1.75 (SBS), 1.67 (MBS) and 0.83 (RBS) differed highly significantly (p<0>

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OLUMIDE,M. . (2018). Effects of Different cooking Methods on Chemical Composition and Quality indices of Beef steaks., 8 (), 107-107.

OLUMIDE,M. . "Effects of Different cooking Methods on Chemical Composition and Quality indices of Beef steaks." 8, no (), (2018): 107-107.

OLUMIDE,M. and . (2018). Effects of Different cooking Methods on Chemical Composition and Quality indices of Beef steaks., 8 (), pp107-107.

OLUMIDEM, . Effects of Different cooking Methods on Chemical Composition and Quality indices of Beef steaks.. 2018, 8 ():107-107.

OLUMIDE,Martha , . "Effects of Different cooking Methods on Chemical Composition and Quality indices of Beef steaks.", 8 . (2018) : 107-107.

O.Martha , "Effects of Different cooking Methods on Chemical Composition and Quality indices of Beef steaks." vol.8, no., pp. 107-107, 2018.

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