Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin

This study investigated the effects of temperature (50°C, 55°C, and 60°C) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force,...

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Detalles Bibliográficos
Autores principales: Hwang, Su-In, Lee, Eun-Jung, Hong, Geun-Pyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411237/
https://www.ncbi.nlm.nih.gov/pubmed/30882075
http://dx.doi.org/10.5851/kosfa.2019.e4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411237/
https://www.ncbi.nlm.nih.gov/pubmed/30882075
http://dx.doi.org/10.5851/kosfa.2019.e4

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