The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking

The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking

The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90° for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121° an...

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Bibliographic Details
Main Authors: Triyannanto, Endy, Febrisiantosa, Andi, Kusumaningrum, Annisa, Amri, Aldicky Faizal, Fauziah, Safna, Sulistyono, Eki Prilla, Dewandaru, Bayu Murti, Nurhikmat, Asep, Susanto, Agus
Format: Article PeerReviewed
Language:English
Published: 2022
Subjects:
Food technology
Online Access:https://repository.ugm.ac.id/282968/1/EndiT.pdf
https://repository.ugm.ac.id/282968/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85135829589&doi=10.5851%2fkosfa.2021.e70&partnerID=40&md5=bd8234735c38cac59b879bfb5474b72e
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Institution: Universitas Gadjah Mada
Language: English

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https://repository.ugm.ac.id/282968/1/EndiT.pdf
https://repository.ugm.ac.id/282968/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85135829589&doi=10.5851%2fkosfa.2021.e70&partnerID=40&md5=bd8234735c38cac59b879bfb5474b72e

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