Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity,...

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Bibliographic Details
Main Authors: Endrit Hasani, Barbara Csehi, Lívia Darnay, Márta Ladányi, István Dalmadi, György Kenesei
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
sous vide
poultry meat
cooking loss
color
shear force
protein solubility
Online Access:https://www.mdpi.com/2304-8158/11/4/521

Internet

https://www.mdpi.com/2304-8158/11/4/521

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