Low temperature cooking of pork meat - Physicochemical and sensory aspects.

Abstract

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. Low temperature, long time (LTLT) treatments over 20h at 53°C or 58°C (LTLT 53°C or 58°C) showed considerable… (More)
DOI: 10.1016/j.meatsci.2016.03.026

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Cite this paper

@article{Becker2016LowTC, title={Low temperature cooking of pork meat - Physicochemical and sensory aspects.}, author={Andre Becker and Annika Boulaaba and Sylvia Pingen and Carsten Krischek and G{\"{u}nter Klein}, journal={Meat science}, year={2016}, volume={118}, pages={82-8} }