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Quality and energy evaluation in meat cooking

Lookup NU author(s): Dr Pankaj Pathare, Professor Tony Roskilly



This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and consumer behaviour. Energy consumption reduction during meat cooking may have the influence on global energy requirement. This article critically reviewed the effects on quality characteristics of meat and meat products by different cooking methods. The different cooking methods including oven, frying, sous vide and ohmic cooking are discussed in detail, and their effects on meat quality parameters such as colour, tenderness, cooking loss, shrinkage and juiciness are also presented. Highlighting on the role of cooking process on meat quality, energy requirement for cooking were identified.

Publication metadata

Author(s): Pathare PB, Roskilly AP

Publication type: Article

Publication status: Published

Journal: Food Engineering Reviews

Year: 2016

Volume: 8

Issue: 4

Pages: 435–447

Print publication date: 01/12/2016

Online publication date: 05/04/2016

Acceptance date: 28/03/2016

Date deposited: 05/04/2016

ISSN (print): 1866-7910

ISSN (electronic): 1866-7929

Publisher: Springer


DOI: 10.1007/s12393-016-9143-5


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Funder referenceFunder name
EP/L002531/1Engineering and Physical Science Research Council, UK
IEE/12/723/S.12.645697-GREENFOODSEuropean Commission's Intelligent Energy Europe (IEE) scheme (European Commission)