EFFECT OF VARIOUS HEATING METHODS ON LONGISSIMUS DORSI MUSCLE OF OVINE

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YARMAND M.S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:8 | Issue:29 Page(s): 59-67

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Information Journal Paper

Title

EFFECT OF VARIOUS HEATING METHODS ON LONGISSIMUS DORSI MUSCLE OF OVINE

Author(s)

YARMAND M.S. | Issue Writer Certificate

Keywords

SCANNING ELECTRON MICROSCOPYQ2

LONGISSIMUS DORSIQ3

OVINEQ3

MICROWAVE HEATINGQ3

CONVENTIONAL HEATINGQ3

Abstract

SCANNING ELECTRON MICROSCOPY (SEM) has been used for the study of LONGISSIMUS DORSI muscle of lamb. Three treatments including raw (control), CONVENTIONAL HEATING and MICROWAVE HEATING were used for the samples with the temperatures of 163 C and domestic microwave was applied with the frequency of 2450 MHz and 700 wattages level. In all images were taken for CONVENTIONAL HEATING no surface damage was observed. More structural damages were observed in MICROWAVE HEATING at 700 watages levels. Distribution in MICROWAVE HEATING causes surface damage to muscle fibres and separation of some parts of muscle fibres was also clear.

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APA: Copy

YARMAND, M.S.. (2011). EFFECT OF VARIOUS HEATING METHODS ON LONGISSIMUS DORSI MUSCLE OF OVINE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(29), 59-67. SID. https://sid.ir/paper/72197/en

Vancouver: Copy

YARMAND M.S.. EFFECT OF VARIOUS HEATING METHODS ON LONGISSIMUS DORSI MUSCLE OF OVINE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(29):59-67. Available from: https://sid.ir/paper/72197/en

IEEE: Copy

M.S. YARMAND, “EFFECT OF VARIOUS HEATING METHODS ON LONGISSIMUS DORSI MUSCLE OF OVINE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 29, pp. 59–67, 2011, [Online]. Available: https://sid.ir/paper/72197/en

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