한국축산식품학회지 (Food Science of Animal Resources)
- 제18권4호
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- Pages.358-363
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- 1998
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
DSG를 이용한 예비 가열 온도 및 유지 시간에 따른 돈육 등심 근육의 열안정성에 관한 연구
Studies on the Thermal Stability of Pork Loin Muscle in Previous Heating Temperatures and Holding Times by DSC
초록
The objectives of this study were to evaluate the effect of previous heating temperature and holding times on the thermal behavior of pork loin muscle by DSC. Pork loin muscles were heated to achieve the following end-point temperatures: 40