Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
Abstract The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0°C and –1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chroma, and shear force of the wet-aged samples were lower...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Nature
2023-05-01
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| シリーズ: | Food Science of Animal Resources |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.5851/kosfa.2023.e3 |
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