Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sou...

Descripción completa

Detalles Bibliográficos
Autores principales: Park, C.H., Lee, B., Oh, E., Kim, Y.S., Choi, Y.M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597729/
https://www.ncbi.nlm.nih.gov/pubmed/32475464
http://dx.doi.org/10.1016/j.psj.2020.03.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597729/
https://www.ncbi.nlm.nih.gov/pubmed/32475464
http://dx.doi.org/10.1016/j.psj.2020.03.004

Ejemplares similares