Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment
نویسندگان
چکیده
منابع مشابه
Palatability of sous vide processed chicken breast.
The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...
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ژورنال
عنوان ژورنال: Revista Brasileira de Ciência Avícola
سال: 2015
ISSN: 1516-635X
DOI: 10.1590/1516-635x1702137-144