Weight losses (%) and moisture content (%) values in sous-vide lamb
Weight losses (%) and moisture content (%) values in sous-vide lamb
Download scientific diagram | Weight losses (%) and moisture content (%) values in sous-vide lamb loins cooked at different time–temperature combinations and stored in refrigeration. Values are means AE SD of five samples. Mean values with different letters (a–c) indicate significant differences (p < 0.05) in the Tukey's test for the cooking conditions, while mean values with different numbers (1–2) indicate significant differences (p < 0.05) in the Tukey's test among the storage days. from publication: Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature | This study aimed to determine the influence of cooking temperature (either 60 ℃ or 80 ℃) and time (6 h or 24 h) on the physicochemical (weight loss, moisture content, instrumental color, instrumental texture, lipid and protein oxidation) and microbiological changes underwent | Cooking, Storage and Refrigeration | ResearchGate, the professional network for scientists.
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Weight losses (%) and moisture content (%) values in sous-vide
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