Acta Vet. Brno 2019, 88: 487-496

https://doi.org/10.2754/avb201988040487

Cooking of meat: effect on texture, cooking loss and microbiological quality – a review

František Ježek1, Josef Kameník2, Blanka Macharáčková2, Kateřina Bogdanovičová2, Jiří Bednář2

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic
2University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Gastronomy, Brno, Czech Republic

Received October 4, 2019
Accepted November 26, 2019

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