The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures...
The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin
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Publisher
Basel: MDPI AG
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Language
English
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Publisher
Basel: MDPI AG
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Scope and Contents
Contents
Meat tenderness is one of the key factors determining consumer satisfaction and food quality. Freeze drying is a critical aspect of food preservation. Foods produced this way can be stored for an exceedingly long time, but they are characterized by being very hard in texture and requiring rehydration before use. This study presents an investigation...
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Full title
The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin
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TN_cdi_proquest_journals_2882604265
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2882604265
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ISSN
2227-9717
E-ISSN
2227-9717
DOI
10.3390/pr11102822
