Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C) on the longissimus dorsi muscle quality of pork. FS showed a higher moistur...

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Detalles Bibliográficos
Autores principales: Ji, Da-Som, Kim, Ji-Han, Yoon, Dong-Kyu, Kim, Jung-Ho, Lee, Ha-jung, Cho, Won-Young, Lee, Chi-Ho
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/PMC6533401/
https://www.ncbi.nlm.nih.gov/pubmed/31149666
http://dx.doi.org/10.5851/kosfa.2019.e19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533401/
https://www.ncbi.nlm.nih.gov/pubmed/31149666
http://dx.doi.org/10.5851/kosfa.2019.e19

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