Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.

Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.

The most essential qualities of meat and meat merchandise embrace tenderness, juiciness and coloration. Sour meat marinating is a generally used method. In the accessible literature, there are not any studies on the use of fermented dairy merchandise (FDP) for meat marinating. The acids contained in FDP can improves the tenderness, style, taste, juiciness and coloration of meat merchandise. The …

Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide. Read More »