Effects of Different Cooking Temperatures on the Quality of Kazak Smoked Horse Meat under Grazing Conditions
In order to explore the effect of different cooking center temperature on the quality of Kazak smoked horse meat.The smoked horse meat was heated to the central temperature of 60,65,70,75,80,85,90,95 ℃,and the cooking loss,color,shear force,hardness,elasticity,cohesiveness,chewability and sensory quality were measured.The results showed that the cooking loss rate of smoked horse meat was higher in the whole cooking process(p＜0.05).The a,b*values,cohesiveness and chewability of meat were the minimum values at 70℃,while the L*values,shear force,elasticity and sensory quality were the maximum values at 70 ℃.In the whole process,the hardness showed an obvious increase trend(p＜0.05).It could be concluded that 70 ℃ was an important temperature to determine the quality of Kazak smoked horse meat during curing.
smoked horse meatboiling center temperaturequality
万方数据
