The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion
The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (<i>Longissimus lumborum</i>) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory eva...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/16/6102 |