Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked
Consumers expect the appropriate tenderness, juiciness, and taste, a well as sufficiently long shelf life from meat subjected to thermal processing. One of the methods used to achieve this effect is sous-vide (SV). However, the low temperatures used in this method may not be sufficient to ensure the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-10-01
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| Series: | Sustainability |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2071-1050/11/20/5644 |