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

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, cooking loss, r...

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Pubblicato in:Korean J Food Sci Anim Resour
Autori principali: Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Young-Boong, Jeon, Ki-Hong, Leem, Kyoung-Hoan, Choi, Yun-Sang
Natura: Artigo
Lingua:Inglês
Pubblicazione: Korean Society for Food Science of Animal Resources 2018
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6238031/
https://ncbi.nlm.nih.gov/pubmed/30479504
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e29
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