Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sylvia Pingen"'
Publikováno v:
Meat Science. 118:82-88
Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbdcd6f990b7f74aa09214482871133c
https://doi.org/10.1016/j.meatsci.2016.03.026
https://doi.org/10.1016/j.meatsci.2016.03.026
Publikováno v:
Meat Science. 118:22-27
As high pressure processing (HPP) is becoming more and more important in the food industry, this study examined the application of HPP (500 and 600MPa) as a manufacturing step during simulated ham production. By replacing conventional heating with HP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f623175283749e4148246ec67a759c41
https://doi.org/10.1016/j.meatsci.2016.03.014
https://doi.org/10.1016/j.meatsci.2016.03.014
Publikováno v:
Meat Science. 110:230-235
As the interest in low temperature, long time (LTLT) treatment of meat, as well as the use of modern combi steamer technology is growing, this study characterized the effects of LTLT treatments on porcine Musculus longissimus thoracis et lumborum in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a7dfa11112cc91a221d70b2d86d86bb
https://doi.org/10.1016/j.meatsci.2015.07.024
https://doi.org/10.1016/j.meatsci.2015.07.024