ICoMST 2018 - Reducing cooking time of sous vide cooked pulled pork using proteolytic enzymes

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ICoMST 2018 - Reducing cooking time of sous vide cooked pulled pork using proteolytic enzymes

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01. Frontpage02. Online CT for assessment of meat quality03. Case studies of packaging and processing solutions to improve meat quality04. Using CT skanning to measure tissue volume - what is the problem?05. Reducing cooking time of sous vide cooked pulled pork using proteolytic enzymes

Reducing cooking time of sous vide cooked pulled pork using proteolytic enzymes

Hofer, LH., Kristensen, L., Tørngren, MA.

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Reducing cooking time of sous vide cooked pulled pork

624 KB pdf