“…The methods of cooking edible insects for consumption may enhance their flavour and taste, eliminate food-borne microbial pathogens and toxins, increase shelf life, and improve bioavailability of nutrients, sensory characteristics and functional properties [ 25 ]. Cooking methods have different effects on the physicochemical and nutritional compositions of foods depending on the duration and temperature of heating, and magnitude of shear forces [ 26 , 27 ]. Cooking conditions (dry air or steam) and temperature influence cooking loss (mass of meat before and after cooking), total collagen content, moisture loss and tenderness and juiciness of the cooked meat product [ 28 ].…”