The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking

The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90°C for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121°C...

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Detalles Bibliográficos
Autores principales: Triyannanto, Endy, Febrisiantosa, Andi, Kusumaningrum, Annisa, Amri, Aldicky Faizal, Fauziah, Safna, Sulistyono, Eki Prilla, Dewandaru, Bayu Murti, Nurhikmat, Asep, Susanto, Agus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289804/
https://www.ncbi.nlm.nih.gov/pubmed/35855270
http://dx.doi.org/10.5851/kosfa.2021.e70

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289804/
https://www.ncbi.nlm.nih.gov/pubmed/35855270
http://dx.doi.org/10.5851/kosfa.2021.e70

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