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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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Nature
2026-07-01
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| Col·lecció: | Food Science of Animal Resources |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1007/s44463-026-00076-7 |
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