Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat

OBJECTIVE: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to...

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Detalles Bibliográficos
Autores principales: Shin, Dong-Min, Yune, Jong Hyeok, Kim, Dong-Hyun, Han, Sung Gu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10475379/
https://www.ncbi.nlm.nih.gov/pubmed/37402453
http://dx.doi.org/10.5713/ab.23.0039

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10475379/
https://www.ncbi.nlm.nih.gov/pubmed/37402453
http://dx.doi.org/10.5713/ab.23.0039

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