Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Abstract This study investigated the effects of temperature (50°C, 55°C, and 60°C) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shea...
Gorde:
| Egile Nagusiak: | , , |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer Nature
2019-02-01
|
| Saila: | Food Science of Animal Resources |
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.5851/kosfa.2019.e4 |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|