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International Journal of Food Properties Volume 19, 2016 - Issue 5
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Original Articles

Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value

Hilal IslerogluGaziosmanpaşa University, Faculty of Natural Sciences and Engineering, Food Engineering Department, Tasliciftlik-Tokat, TurkeyCorrespondence[email protected]
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,
Tansel Kemerlı-KalbaranGebze Institute of High Technology, Faculty of Engineering, Chemical Engineering Department, Kocaeli, TurkeyView further author information
,
Özgül Özdestan-OcakEge University, Faculty of Engineering, Food Engineering Department, Bornova-Izmir, TurkeyView further author information
,
Ali ÜrenArtvin Coruh University, Faculty of Medical Sciences, Nutrition and Dietetics, Artvin, TurkeyView further author information
&
Figen Kaymak-ErtekinEge University, Faculty of Engineering, Food Engineering Department, Bornova-Izmir, TurkeyView further author information
Pages 1139-1153 | Received 20 Feb 2015, Accepted 01 Jun 2015, Published online: 28 Jan 2016

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