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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Animal Bioscience
2023
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| Materias: | |
| 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 |