Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines

The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchased, quartered perpendicularly, and cooked in boiling water for 40, 120, 180, and 240 min....

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Sung-Su, Lee, Yee Eun, Kim, Cho Hyun, Min, Joong-Seok, Yim, Dong Gyun, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Short Communcation
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907798/
https://www.ncbi.nlm.nih.gov/pubmed/35310570
http://dx.doi.org/10.5851/kosfa.2022.e6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907798/
https://www.ncbi.nlm.nih.gov/pubmed/35310570
http://dx.doi.org/10.5851/kosfa.2022.e6

Ejemplares similares