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...

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Autori principali:	Dong Kook Cho, Boin Lee, Song Ki Kim, Hyeonbin O, Young Soon Kim, Young Min Choi
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Springer Nature 2021-03-01
Serie:	Food Science of Animal Resources
Soggetti:	sous-vide cooking searing treatment quality characteristics sensory quality pork loin
Accesso online:	https://doi.org/10.5851/kosfa.2020.e90
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