Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (p < 0...

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Detalles Bibliográficos
Autores principales: Pu, Xiaoli, Ruan, Jinggang, Wu, Zhicheng, Tang, Yong, Liu, Ping, Zhang, Dong, Li, Hongjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093410/
https://www.ncbi.nlm.nih.gov/pubmed/37048204
http://dx.doi.org/10.3390/foods12071386

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093410/
https://www.ncbi.nlm.nih.gov/pubmed/37048204
http://dx.doi.org/10.3390/foods12071386

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