The Effect of Cooking Methods on The Characteristics of Various Types of Processed Meat: A review

Solahudin Solahudin, Ainun Nafisah, Tubagus Bahtiar Rusbana, Nurul Annazhifah

Abstract


Meat cooking affects the physicochemical and nutritional quality of the final product, which includes various methods such as wet, dry cooking, and a combination of both. This review article discusses the effect of cooking methods on meat characteristics, including the processing of lamb, chicken, beef, and beef se'i sausages. Research shows that cooking methods such as oven, air fryer, steam, and pressure cooker affect the water content, protein, fat, and tenderness of meat. Processing using moist cooking methods such as steaming and sous vide can maintain texture quality and moisture, while dry cooking enhances flavor and strengthens the Maillard reaction. In addition, smoking methods have been shown to affect the chemical, microbiological and organoleptic qualities of products such as beef se'i. Appropriate processing methods can result in products that are optimal in flavor, texture, and nutritional value.

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