The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken

The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken

This study investigated the effects of microwave (MW) reheating, water boiling (WB) reheating, and steaming (ST) reheating on the quality attributes (including reheating loss, moisture content, centrifugal loss, water distribution, color, texture, microstructure, flavor, and taste) of pre-cooked bra...

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Bibliographic Details
Main Authors: Sihao Liu, Yu Wang, Hewei Shi, Huijuan Zhao, Jiansheng Zhao, Shaohua Meng, Shifeng Shen, Junguang Li
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
pre-cooked braised chicken
reheating methods
edible quality
pre-cooked dishes
Online Access:https://www.mdpi.com/2304-8158/14/5/868
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