The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking

This study was conducted to evaluate the physicochemical properties of whey-fed pork loin subjected to salting, dry aging, and sous vide cooking. We compared raw and treated pork loin from pigs fed a basal diet (control) and those fed a diet supplemented with whey powder. Treated pork was salted, dr...

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Bibliographic Details
Main Authors: Fengqi Yang, Chi-Ho Lee, Min-Young Jeon, Won-Young Cho, Han Geuk Seo
Format: Article
Language:English
Published: Hindawi Limited 2021-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2021/6624269