Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C). Four treatment groups of chicken breast ham were prepared using a 2 (salt level, 1.5% NaCl (regular) a...

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Detalles Bibliográficos
Autores principales: Song, D.H., Yang, N.E., Seomoon, K.M., Jang, I.S., Chin, K.B., Kim, H.W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823211/
https://www.ncbi.nlm.nih.gov/pubmed/36603520
http://dx.doi.org/10.1016/j.psj.2022.102444

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823211/
https://www.ncbi.nlm.nih.gov/pubmed/36603520
http://dx.doi.org/10.1016/j.psj.2022.102444

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