ArticleFood science & nutrition2022
Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods.Foods (Basel, Switzerland) · 2025Article
- Early weaning in pigeons (Columba Livia domestica): effects on squabs performance and reproductive performance of parents.BMC veterinary research · 2025Article
- Gut microbiota derived from fecal microbiota transplantation enhances body weight of Mimas squabs.Animal bioscience · 2024Article
- Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef.Foods (Basel, Switzerland) · 2023Article
- Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process.Food science & nutrition · 2022Article
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7 authors.
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Abstract
Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in the processing stages of braised squabs (raw meat, braised meat, and fried meat). The color parameters, moisture content, and drip loss rate gradually decreased during the processing. On the contrary, crude protein content and pH value were upregulated in the processing stages of braised squabs. Furthermore, the diameter of muscle fiber significantly increased in the braised meat and further decreased in the fried meat compared with the raw muscle fiber. Similarly, hardness, springiness, and chewiness were also increased in the braised step and decreased in the fried step. Additionally, the contents of essential amino acids remain unchanged. Hence, our results provided a certain reference value on the production of braised squabs.
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