교보문고 SCHOLAR 스콜라
이 자료는 국가지식 연계기관과의 협약에 따라 무료로 제공됩니다.
원문을 이용하시기 위해서는 연계기관의 정책을 따르고 있으니
궁금하신 사항은 연계기관을 통해 문의하시기 바랍니다.
곧 연계기관으로 이동합니다
본문내용 바로가기
홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments

원문보기 원문저장 인용정보복사 구매 4,000원

국문 초록

* 현재 컨텐츠 정보를 준비 중에 있습니다.

영문 초록

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were...

[더보기]

목차

* 현재 컨텐츠 정보를 준비 중에 있습니다.

해당 간행물 수록 논문

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”
Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction
Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells
Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62
Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk
Isolation of the Cholesterol-Assimilating Strain Pediococcus acidilactici LRCC5307 and Production of Low-Cholesterol Butter
Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds
High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates
Development of Pretreatment Method for Analysis of Vitamin B12 in Cereal Infant Formula using Immunoaffinity Chromatography and High-Performance Liquid Chromatography
Prevention of Cholesterol Gallstone Formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in Lithogenic Diet-Induced Mice
Erratum to: Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations