Cargando…

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...

Descripción completa

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

Ejemplares similares

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties
por: Cho, Dong Kook, et al.
Publicado: (2020)

The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products
por: Krzywdzińska-Bartkowiak, Mirosława, et al.
Publicado: (2022)

Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
por: del Pulgar, Jose Sanchez, et al.
Publicado: (2013)

Influence of Sous Vide Cooking on Ground Beef Patties
por: Douglas, Savannah L., et al.
Publicado: (2023)

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
por: Cho, Dong Kook, et al.
Publicado: (2021)

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
por: Jeong, Kiyoung, et al.
Publicado: (2018)

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
por: Kim, Yong An, et al.
Publicado: (2019)

Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
por: Hwang, Su-In, et al.
Publicado: (2019)

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
por: Latoch, Agnieszka, et al.
Publicado: (2023)

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
por: Hong, Go-Eun, et al.
Publicado: (2015)

Isolation sous vide
por: Rohrbach, François
Publicado: (1971)

Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch
por: Modzelewska-Kapituła, Monika, et al.
Publicado: (2022)

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
por: Latoch, Agnieszka, et al.
Publicado: (2023)

The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment
por: Russo, Giovanni Luca, et al.
Publicado: (2023)

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions
por: Noh, Sin-Woo, et al.
Publicado: (2023)

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat
por: Park, C.H., et al.
Publicado: (2020)

The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
por: Zhang, Man, et al.
Publicado: (2023)

The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets
por: Modzelewska-Kapituła, Monika, et al.
Publicado: (2022)

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat
por: Wereńska, Monika, et al.
Publicado: (2022)

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
por: Ruslan, Nurul Nazirah, et al.
Publicado: (2023)

Haute tension sous vide
Publicado: (1971)

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei)
por: Das, Rupali, et al.
Publicado: (2023)

Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast
por: Hasani, Endrit, et al.
Publicado: (2023)

Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
por: Shin, Dong-Min, et al.
Publicado: (2023)

Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
por: Hasani, Endrit, et al.
Publicado: (2022)

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
por: Go, Ha-Yoon, et al.
Publicado: (2023)

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices
por: Wereńska, Monika, et al.
Publicado: (2022)

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod
por: Pérez Alcalá, Diego, et al.
Publicado: (2023)

Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking
por: Naqvi, Zahra B., et al.
Publicado: (2021)

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
por: Lee, Boin, et al.
Publicado: (2021)

Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat
por: Gil, Marian, et al.
Publicado: (2022)

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
por: Ji, Da-Som, et al.
Publicado: (2019)

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
por: Lee, Boin, et al.
Publicado: (2021)

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking
por: Xiao, Hong, et al.
Publicado: (2021)

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat
por: Wereńska, M.
Publicado: (2023)

Nettoyage ionique sous vide des photocathodes
por: Wurgel, M
Publicado: (1991)

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
por: Hassoun, Abdo, et al.
Publicado: (2020)

The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins(§)
por: Cropotova, Janna, et al.
Publicado: (2019)

Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR
por: Pongsetkul, Jaksuma, et al.
Publicado: (2023)

The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle
por: Jeong, Se-Ho, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_9lka8s4rbig0g5h8236d7qsegs