Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, r...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Young-Boong, Jeon, Ki-Hong, Leem, Kyoung-Hoan, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238031/
https://www.ncbi.nlm.nih.gov/pubmed/30479504
http://dx.doi.org/10.5851/kosfa.2018.e29

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238031/
https://www.ncbi.nlm.nih.gov/pubmed/30479504
http://dx.doi.org/10.5851/kosfa.2018.e29

Ejemplares similares