Superheated steam cooking improved meat quality: evidenced by water status and protein degradation
This study aimed to investigate the relationship among physicochemical quality, water status and protein degradation of pork samples during superheated steam (SHS) cooking. Pork samples were cooked with SHS (120, 150 and 180 ℃ and traditional steam (TS) to 40, 60 and 80 ℃. The results showed that SH...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-06-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240023 |