The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking
The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90° for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121° an...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/282968/1/EndiT.pdf |