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Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was si...

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Detalles Bibliográficos
Autores principales:	Hong, Go-Eun, Kim, Ji-Han, Ahn, Su-Jin, Lee, Chi-Ho
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/PMC4726955/ https://www.ncbi.nlm.nih.gov/pubmed/26877635 http://dx.doi.org/10.5851/kosfa.2015.35.6.757

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