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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Korean J Food Sci Anim Resour
Egile Nagusiak: Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Young-Boong, Jeon, Ki-Hong, Leem, Kyoung-Hoan, Choi, Yun-Sang
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2018
Gaiak:
Article
Sarrera elektronikoa: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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