Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwa...

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Detalles Bibliográficos
Autores principales: Jung, Yousung, Kim, Hye-Jin, Kim, Dongwook, Joo, Bumjin, Jhoo, Jin-Woo, Jang, Aera
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/PMC10493563/
https://www.ncbi.nlm.nih.gov/pubmed/37701748
http://dx.doi.org/10.5851/kosfa.2023.e35

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493563/
https://www.ncbi.nlm.nih.gov/pubmed/37701748
http://dx.doi.org/10.5851/kosfa.2023.e35

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