Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
نویسندگان
چکیده
منابع مشابه
Relationships between pork loin palatability traits and physical characteristics of cooked chops.
Pork loins (n = 72) were selected so that marbling scores would range from "practically devoid" to "abundant" in the longissimus muscle. Loin chops were cooked and rated by a trained six-member sensory panel. Physical and chemical characteristics were stratified according to marbling level (divided into 10 subclasses), muscle structure, shear force, overall palatability, and juiciness (each div...
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Patties were made from pork loin, individually vacuum- or aerobic-packaged and stored either at 4 or -40°C. Refrigerated patties were irradiated at 0, 1.5, 3.0 or 4.5 kGy absorbed dose, and frozen ones were irradiated at 0, 2.5, 5.0, or 7.5 kGy. Samples were analyzed for lipid oxidation, volatile production and odor characteristics. Refrigerated samples were analyzed at 0, 1 and 2 weeks, and fr...
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ژورنال
عنوان ژورنال: Food Science of Animal Resources
سال: 2021
ISSN: 2636-0772,2636-0780
DOI: 10.5851/kosfa.2020.e90