Consumer acceptance of meat is strongly influenced by the sensory parameters of the final dish, and the cooking method has a great impact on these characteristics. The aim of the heat treatment of meat is the attainment of structural and chemical changes that make meat digestible and improve its sensory parameters. Conventional methods employed in the heat treatment of meat use conduction, radiation, convection or high-frequency heating. Heat treatment affects microbiological parameters and the chemical and sensory properties of meat, thereby contributing to improved digestibility, an increase in nutritional values and the assurance of the health safety of meat products.
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