The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality

OBJECTIVE: This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. METHODS: The innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45–65)...

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Detalles Bibliográficos
Autores principales: Ismail, Ishamri, Hwang, Young-Hwa, Bakhsh, Allah, Joo, Seon-Tea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6325383/
https://www.ncbi.nlm.nih.gov/pubmed/30208691
http://dx.doi.org/10.5713/ajas.18.0347

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6325383/
https://www.ncbi.nlm.nih.gov/pubmed/30208691
http://dx.doi.org/10.5713/ajas.18.0347

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