Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properti...

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Detalles Bibliográficos
Autores principales: Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172821/
https://www.ncbi.nlm.nih.gov/pubmed/37181223
http://dx.doi.org/10.5851/kosfa.2023.e11

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172821/
https://www.ncbi.nlm.nih.gov/pubmed/37181223
http://dx.doi.org/10.5851/kosfa.2023.e11

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