This shows experiments in which different cuts of meat are cooked under different conditions to determine the optimum cooking temperature.
Cooking meatVideo, Size 31.2 mb
Maillard browningVideo, Size 59.78 mb
Chemical changes during cookingPDF, Size 0.17 mb
The Royal Society of Chemistry would like to thank the Discovery Channel for providing the video clips for this resource, and Twofour Productions for producing the clips.
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