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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |