A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin.

Jwa, Seung-Hoon; Kim, Yong-An; Hoa, Van-Ba; Hwang, In-Ho

Jwa, Seung-Hoon; Kim, Yong-An; Hoa, Van-Ba; Hwang, In-Ho.

Afiliación

Jwa SH; Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.
Kim YA; Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.
Hoa VB; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Hwang IH; Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.

Asian-Australas J Anim Sci ; 33(8): 1339-1351, 2020 Aug.

Article en En | MEDLINE | ID: mdl-32054202

Palabras clave

Blowtorching; Flavor; Roasting; Sous Vide; Striploin; Tenderness

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Asian-Australas J Anim Sci Año: 2020 Tipo del documento: Article Pais de publicación:

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