Tenderness of electric oven- and gas oven-heated-cooked smoked meats were not significantly different because heating temperature, pH, water and protein contents of cooked smoked meat heating using either electric and gas ovens were same.
Tenderness of electric oven- and gas oven-heated-cooked smoked meats were not significantly differentbecause heating temperature, pH, water and protein contents of cooked smoked meat heating using either electricand gas ovens were same.