Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

ABSTRACT: The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C). Four treatment groups of chicken breast ham were prepared using a 2 (salt level, 1.5% NaCl (...

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Bibliographic Details
Main Authors: D.H. Song, N.E. Yang, K.M. Seomoon, I.S. Jang, K.B. Chin, H.W. Kim
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Poultry Science
Subjects:
chicken breast ham
lipid oxidation
low-salt
shelf life
sous-vide cooking
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579122007386

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http://www.sciencedirect.com/science/article/pii/S0032579122007386

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