2023
DOI: 10.3390/molecules28166102
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The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion

Ryszard Rezler,
Mirosława Krzywdzińska-Bartkowiak,
Michał Piątek

Abstract: The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content… Show more

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Cited by 4 publications
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