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Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in...

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Detalles Bibliográficos
Autores principales:	Cho, Dong Kook, Lee, Boin, Oh, Hyeonbin, Lee, Jae Sang, Kim, Young Soon, Choi, Young Min
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466185/ https://www.ncbi.nlm.nih.gov/pubmed/32727105 http://dx.doi.org/10.3390/foods9081011

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