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The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for T c +6h, T c +17h, and T c +30h (only Semitendinosus from pork and beef). T c was the time for the samples to...
The effect of low temperature long time (LTLT) heat treatment at 48°C, 53°C, 58°C, and 63°C for T c (time to reach a core temperature equal to the water bath), T c +5h holding time, and T c +17h holding time was studied in Longissimus dorsi and Semitendinosus muscles from slaughter pigs and sows. Meat toughness (Warner–Bratzler Shear Force), cooking loss and color (Minolta...
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