Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties w...

Descripción completa

Detalles Bibliográficos
Autores principales: Cho, Dong Kook, Lee, Boin, Kim, Song Ki, O, Hyeonbin, Kim, Young Soon, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8114998/
https://www.ncbi.nlm.nih.gov/pubmed/33987544
http://dx.doi.org/10.5851/kosfa.2020.e90

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8114998/
https://www.ncbi.nlm.nih.gov/pubmed/33987544
http://dx.doi.org/10.5851/kosfa.2020.e90

Ejemplares similares