Validation of the Quality and Microbiological Risk of Meat Cooked with the Vacuum-pack Cooking Method (<i>sous-vide</i>)-Reference-Cited by-同舟云学术

Validation of the Quality and Microbiological Risk of Meat Cooked with the Vacuum-pack Cooking Method (sous-vide)

Published:2013 Issue:1 Volume:14 Page:19-28
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

ISHIWATARI Naomi¹,FUKUOKA Mika¹,TAMEGO Akihiro²,SAKAI Noboru¹

Affiliation:

1. Tokyo University of Marine Science and Technology

2. Tsuji Academy Cooking and Confectionery Vocational School

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/14/1/14_19/_pdf

Reference27 articles.

1. 1) T. Tani, S. Kanaya, S. Osada, H. Kawahira; “What is Vacuum cooking? (Shinkuchouri te nani?)”, Shibatasyhoten, Tokyo, Japan, 2002, p. 14.

2. 2) M. Schellekens; New research issues in sous-vide cooking. Trends Food Sci. Tech., 7, 256-262 (1996).

3. 3) S. Sainen, K. Shibata, Y. Yasuhara; “Study on Chicken Breast Meat after vacuum Cooking (I): Composition of the Physical Properties and Sensory Attributes after vacuum Cooking and Boiling” (in Japanese). J. Home Econ. Jpn., 54, 591-600 (2003).

4. 4) K. Nishimura, Y. Miyamoto, T. Higasa; Tenderer chicken breasts vacuum-cooked at 75°C. J. Home Econ. Jpn., 55, 605-615 (2004).

5. 5) Y. Niwa, M. Moriyama, K. Oba; “Change in the content of antioxidants in plant food materials after vaccum cooking” (in Japanese). J. Jpn. Soc. Cook. Sci, 40, 257-265 (2007).

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