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Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was si...
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| Udgivet i: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society for Food Science of Animal Resources
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4726955/ https://ncbi.nlm.nih.gov/pubmed/26877635 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.6.757 |
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