Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions

Abstract This study investigated the effects of sous-vide (SV) alone and in combination with searing (SVS) on meat quality traits, visual attributes, and sensory characteristics of porcine longissimus dorsi muscles from reddish-pink, firm, and non-exudative (RFN) and pale, soft, and exudative (PSE)...

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Autores principales:	Boin Lee, Seunghyun Lee, Young Min Choi
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Springer Nature 2026-07-01
Colección:	Food Science of Animal Resources
Materias:	PSE Sous-vide cooking Searing treatment Quality characteristics Sensory quality Pork loin
Acceso en línea:	https://doi.org/10.1007/s44463-026-00076-7
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