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Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method (61°C and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4°C, 98.81% v...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6048374/ https://ncbi.nlm.nih.gov/pubmed/30018495 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.3.506 |
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