Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)

The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/boiled samples than those in th...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Jung, Tae-Jun, Kim, Young-Boong, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682527/
https://www.ncbi.nlm.nih.gov/pubmed/26761822
http://dx.doi.org/10.5851/kosfa.2015.35.2.149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682527/
https://www.ncbi.nlm.nih.gov/pubmed/26761822
http://dx.doi.org/10.5851/kosfa.2015.35.2.149

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