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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |