Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e3
Reference39 articles.
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3. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle;Aroeira;Meat Sci,2017
4. Sous vide cooking: A review;Baldwin;Int J Gastron Food Sci,2012
5. Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration;Bassey;Food Packag Shelf Life,2022
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3. Study on the current research trends and future agenda in animal products: an Asian perspective;Journal of Animal Science and Technology;2023-11
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