Effect of Different Cooling Methods on the Quality of Low-temperature Cooked Pork
The study investigated the quality changes of low-temperature (80 ℃) pork cooled from 80 ℃ to 10 ℃ by refrigerated cooling (RC) (4 ℃), frozen cooling (FC) (−18 ℃) and vacuum refrigerated cooling (VRC) (4 ℃) respectively by measuring cooling rate, mass loss rate, texture, color and thiobarbituric aci...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030108 |