The Science of Meat Quality
versus. Slow. Cookery. Many different types of cookery methods exist and the best one to use largely depends on the muscle cut. ... It is generally recognized that moist heat cookery is generally slow cooked and dry heat cookery is fast, but this is not always the case. The reasoning is ... Grilling utilizes high heat that sears the outside of the meat, thereby locking in the juices within the muscle. This type ofanbsp;...
| Title | : | The Science of Meat Quality |
| Author | : | Chris R. Kerth |
| Publisher | : | John Wiley & Sons - 2013-04-03 |
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