Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments

Abstract This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all...

Description complète

Détails bibliographiques

Auteurs principaux:	Dong Kook Cho, Boin Lee, Song Ki Kim, Hyeonbin O, Young Soon Kim, Young Min Choi
Format:	Artigo
Langue:	Inglês
Publié:	Springer Nature 2021-03-01
Collection:	Food Science of Animal Resources
Sujets:	sous-vide cooking searing treatment quality characteristics sensory quality pork loin
Accès en ligne:	https://doi.org/10.5851/kosfa.2020.e90
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!