Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
Objective Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies
2023-10-01
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| coleção: | Animal Bioscience |
| Assuntos: | |
| Acesso em linha: | http://www.animbiosci.org/upload/pdf/ab-23-0039.pdf |
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