8. Thermal Processing

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Jane Ann Boles

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch8

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Ann Boles, J. (2010) Thermal Processing, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch8

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Animal and Range Sciences, 119 Linfield Hall, Bozeman, Montana, 59717, USA

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • thermal processing;
  • bacteria destruction and stability improvement;
  • smoked meats, cooking primarily for table-ready product;
  • effect of cooking on selected pathogenic bacteria;
  • compounds, contributing to flavor and odor of cooked meat;
  • types of cooking;
  • rate of heat penetration - depending on type of cookery;
  • effect of heat on proteins and protein structure;
  • effects cooking on meat – positive: improved palatability, reduction of bacteria and flavor development


This chapter contains sections titled:

  • Introduction

  • Importance of Cooking

  • Types of Cooking

  • Major Effects of Cooking

  • Effect of Heat on Proteins and Protein Structure

  • Surface Drying

  • Lipids

  • Vitamins

  • References