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Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
This study investigated the effects of temperature (50°C, 55°C, and 60°C) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force,...
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| 出版年: | Food Sci Anim Resour |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6411237/ https://ncbi.nlm.nih.gov/pubmed/30882075 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e4 |
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