The main research objective of the work was to demonstrate that low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties are more favorable compared corresponding features obtained by conventional methods used in closed-type mass catering establishments, example chicken breast. In addition, aim higher storage ...

The objective of this study was to investigate the effect various sugars on quality attributes sous-vide and dry-oven cooked pork loin hams. Pork hams were injected at a 15% pumping ratio, final salt concentration all treatments equally fixed 2% NaCl (w/w). A control group prepared without sugar, formulated with 0.5% (w/w) molasses, allulose, xylose, respectively. loins 63℃ for 4.42 hr (1st coo...