Aug 2026
Scientific analysis of ice-cooked lamb: regulation of edible quality and protein aggregation through unique thermal processing.
This study conducts a scientific elucidation of the traditional ice-cooking technique for lamb. Compared with conventional water-cooking, the ice-cooking established a distinct thermal process: an initial low-temperature holding phase (below 20 °C for approximately 120 s) followed by a more gradual and uniform heating....
Zichun Jin, Lei Zhang, Yani Yin et al.
· Food Chemistry · 0 citations