Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System
This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system, featuring automated temperature control and SV pouches, was evaluated against the conventional SV method. Performance was assessed based on energy parameters and thermophysical characteristics at various cooking temperatures (70°C, 80°C, and 90°C) and durations (30, 60, 90, and 120 min). The results demonstrated that the OSV system required significantly less energy and preheating time compared to the traditional SV method, achieving superior energy efficiency. While final meat yields were comparable between the two methods, energy efficiency for OSV cooking reached 80.3% at 70°C after 30 min, compared to 58.36% for the SV method. At 80°C, the energy efficiencies were 75.77% for OSV cooking …
The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated.…
This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system,…
This study investigates the impact of neutral detergent fiber (NDF) content in pelleted complete diets on the weight gain, carcass characteristics, and meat quality of lambs.