학술저널
초고압 열처리가 가열 돈육의 품질특성에 미치는 효과
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제28권 제4호
-
2008.10415 - 421 (7 pages)
- 7
커버이미지 없음
This study evaluated the effects of thermal processing combined with high pressure on the properties of cooked pork. Pressurization followed by heating (PFH), heating followed by pressurization (HFP) and heating under pressurization (HUP) treatments were compared to a heated only control. Cooked meat without simultaneous pressurization showed little or no decrease in water binding properties relative to the control, regardless of the sequence of pressurization and heating. However, HUP treated pork had significantly higher water binding properties than the control (p
(0)
(0)