Fig. 1: DSC thermograms of pork loins before and after conventional cooking and sous vide cooking under varying high pressure.
Lower arrows indicate maximum peaks. Peak temperatures (Tp, °C) and enthalpies (ΔH, J/g) are reported as the mean ± SD.
Fig. 1: DSC thermograms of pork loins before and after conventional cooking and sous vide cooking under varying high pressure. | npj Science of Food
