Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork
Vacuum cooling (VC) and immersion vacuum cooling (IVC) were carried out to explore their effects on the quality of different parts of water- cooked pork. The weight loss, cooling rate and qualities (pH, color and TPA) of different parts of the meat were measured after cooling. Results showed that IV...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2016-01-01
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| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2016.04.112 |
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