Korean J. Food Sci. An. Vol. 35, No. 6, pp. 757~764(2015) © 2015 Korean Society for Food Science of Animal Recources
DOI http://dx.doi.org/10.5851/kosfa.2015.35.6.757 ISSN 1225-8563 eISSN 2234-246X
ARTICLE
Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage Go-Eun Hong, Ji-Han Kim, Su-Jin Ahn, and Chi-Ho Lee* Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Abstract This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4oC for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p
DOI http://dx.doi.org/10.5851/kosfa.2015.35.6.757 ISSN 1225-8563 eISSN 2234-246X
ARTICLE
Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage Go-Eun Hong, Ji-Han Kim, Su-Jin Ahn, and Chi-Ho Lee* Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Abstract This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4oC for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p
