Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiven...

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Detalles Bibliográficos
Autores principales: Yang, Xiaoqi, Li, Yan, Wang, Peng, Luan, Donglei, Sun, Jingxin, Huang, Ming, Wang, Baowei, Zheng, Yuandong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9630348/
https://www.ncbi.nlm.nih.gov/pubmed/36337634
http://dx.doi.org/10.3389/fnut.2022.1016942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9630348/
https://www.ncbi.nlm.nih.gov/pubmed/36337634
http://dx.doi.org/10.3389/fnut.2022.1016942

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