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- W4289261330 abstract "The influence of boiling cooking (BC), steam cooking (SC) and sous-vide cooking (SVC) on color, texture, sensory attributes and oxidation deterioration of pork steaks were evaluated during refrigerated storage. The eating quality (color, texture and sensory attributes) and oxidation stability of cooked meat were significantly affected by cooking treatment and refrigeration time (P < 0.05). In comparison among BC, SC and SVC, the SVC showed significantly better color, texture, sensory attributes and oxidation stability of meat samples during refrigerated storage. The degradation of eating quality and oxidation deterioration in meat samples gradually increased with the extension of refrigerated storage. Additionally, changes in eating quality of meat samples were significantly correlated with oxidation deterioration (P < 0.05). Moreover, discriminant analysis indicated that SVC has obvious distinction from the other two cooking treatments, but BC and SC were not noticeably separated." @default.
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- W4289261330 date "2022-09-01" @default.
- W4289261330 modified "2023-10-15" @default.
- W4289261330 title "Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage" @default.
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