Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times
Ishamri Ismail, Young-Hwa Hwang, Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Chan-Jin Kim, Seon-Tea Joo
Topics & Concepts
PalatabilityUmamiFood scienceFlavorTendernessChemistrySous videTasteFlavourMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSensory Analysis and Statistical Methods