Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives
Sous-vide (SV) treatment is a highly effective technique for enhancing multiple quality attributes in developing home meal replacements. By precisely controlling SV conditions, including time and temperature, SV minimizes protein denaturation, moisture and nutrient loss, and lipid oxidation, resulti...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500397X |
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