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...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Nature
2019-02-01
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| Schriftenreihe: | Food Science of Animal Resources |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.5851/kosfa.2019.e4 |
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