On food and cooking the science and lore of the kitchen ( PDFDrive ) 234
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MuscleTissuesandMeatTexture
MuscleFiberTypes:MeatColor
MuscleFibers,Tissues,andMeatFlavor
ProductionMethodsandMeatQuality
MeatAnimalsandTheirCharacteristics
DomesticMeatAnimals
DomesticMeatBirds
GameAnimalsandBirds
TheTransformationofMuscleintoMeat
Slaughter
RigorMortis
Aging
CuttingandPackaging
MeatSpoilageandStorage
MeatSpoilage
Refrigeration
Irradiation
CookingFreshMeat:ThePrinciples
HeatandMeatFlavor
HeatandMeatColor
HeatandMeatTexture
TheChallengeofCookingMeat:TheRight
Texture
MeatDonenessandSafety
CookingFreshMeat:TheMethods
Modifying Texture Before and After
Cooking
Flames,GlowingCoals,andCoils
HotAirandWalls:Oven“Roasting”
HotMetal:Frying,orSautéing
HotOil:ShallowandDeepFrying
Hot Water: Braising, Stewing, Poaching,
Simmering
WaterVapor:Steaming
MicrowaveCooking
After the Cooking: Resting, Carving, and
Serving
Leftovers
Offal,orOrganMeats
Liver
FoieGras
Skin,Cartilage,andBones
Fat
MeatMixtures
