The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion

The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritiona...

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Detalles Bibliográficos
Autores principales: Rezler, Ryszard, Krzywdzińska-Bartkowiak, Mirosława, Piątek, Michał
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459950/
https://www.ncbi.nlm.nih.gov/pubmed/37630352
http://dx.doi.org/10.3390/molecules28166102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459950/
https://www.ncbi.nlm.nih.gov/pubmed/37630352
http://dx.doi.org/10.3390/molecules28166102

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