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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C) on the longissimus dorsi muscle quality of pork. FS showed a higher moistur...
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| Publicado no: | Food Sci Anim Resour |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6533401/ https://ncbi.nlm.nih.gov/pubmed/31149666 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e19 |
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