Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Abstract We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cookin...

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Główni autorzy:	Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi
Format:	Artigo
Język:	Inglês
Wydane:	Springer Nature 2018-10-01
Seria:	Food Science of Animal Resources
Hasła przedmiotowe:	marinated pork loin superheated steam cooking methods reheating frozen
Dostęp online:	https://doi.org/10.5851/kosfa.2018.e29
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