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. 2013 Oct 10;18(10):12538–12547. doi: 10.3390/molecules181012538

Table 2.

Temperature, time and vacuum conditions used for cooking the pork cheeks of the different experimental groups considered in the study.

Group Temperature (°C) Time (h) Vacuum
60-5v 60 5 Yes
60-5a 60 5 No
60-12v 60 12 Yes
60-12a 60 12 No
80-5v 80 5 Yes
80-5a 80 5 No
80-12v 80 12 Yes
80-12a 80 12 No