Effects of Freezing Temperature on the Quality of Braised Pork Belly
In this study, braised pork belly was frozen at different temperatures (−18, −38, and −80 ℃), and the resulting quality changes were evaluated in terms of water-holding capacity, texture, color, moisture distribution and microstructure. The results showed that freezing led to a significant reduction...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2026-05-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-10-030.pdf |
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