Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis
EE Karaman, AC Sezgin - International Journal of Gastronomy and Food …, 2024 - Elsevier
Marinating is a technique applied to soften, flavor and extend the shelf life of meat before
cooking. In this study, it was aimed to determine the changes in physico-chemical quality …
cooking. In this study, it was aimed to determine the changes in physico-chemical quality …
[HTML][HTML] Study on the Physicochemical Characteristics and Preference for Meat-Based Senior-Friendly Foods Treated with Saturated Vapor
H Jang, J Oh, MS Cho - 2024 - e-jkfn.org
This study aimed to investigate methods for increasing protein intake among the elderly.
Pork and beef samples were treated in saturated vapor ovens, and tenderizing agents …
Pork and beef samples were treated in saturated vapor ovens, and tenderizing agents …
포화증기기술을적용한육류고령친화식품의품질특성및기호도연구
장하영， 오지은， 조미숙 - 한국식품영양과학회지, 2024 - dbpia.co.kr
초고령사회를 대비하는 방안으로 섭취와 소화가 용이하도록 원재료의 식감을 부드럽게
가공하는 기술이 각광받고 있다. 고령친화식품 개발 시 식품의 질감을 개선하는 가공과정을 …
가공하는 기술이 각광받고 있다. 고령친화식품 개발 시 식품의 질감을 개선하는 가공과정을 …