Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin

The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8 kPa, 50% and 7.2 Pa, 99.99%) conditions by using an airtight vacuum container were compared. Heating at a higher vacuum level resulted in the lo...

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Detalles Bibliográficos
Autores principales: Kim, Ah-Na, Lee, Kyo-Yeon, Park, Chae Eun, Choi, Sung-Gil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093502/
https://www.ncbi.nlm.nih.gov/pubmed/37048214
http://dx.doi.org/10.3390/foods12071393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093502/
https://www.ncbi.nlm.nih.gov/pubmed/37048214
http://dx.doi.org/10.3390/foods12071393

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