Determination of optimum oven cooking procedures for lean beef products

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven‐sea...

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Detalles Bibliográficos
Autores principales: Rodas‐González, Argenis, Larsen, Ivy L., Uttaro, Bethany, Juárez, Manuel, Parslow, Joyce, Aalhus, Jennifer L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708649/
https://www.ncbi.nlm.nih.gov/pubmed/26788289
http://dx.doi.org/10.1002/fsn3.229

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708649/
https://www.ncbi.nlm.nih.gov/pubmed/26788289
http://dx.doi.org/10.1002/fsn3.229

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