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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2022
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| Materias: | |
| 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 |