Crossmark

Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions

Published Online: 2026-07-01

Published Print: 2026-12

Authors

Lee, Boin

Lee, Seunghyun

Choi, Young Min
Funding

Funding for this research was provided by:

National Research Foundation of Korea (RS-2024-00346933)
License Information

Text and Data Mining valid from 2026-07-01

Version of Record valid from 2026-07-01
More Information

Article History

Received: 12 February 2026

Revised: 25 March 2026

Accepted: 7 April 2026

First Online: 1 July 2026

Declarations

:

: The authors declare no competing interests.

: This study was approved by Bioethics Committee of Kyungpook National University (protocol number 2019-0027; renewed every year).

Document is current