Cargando…

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)...

Descripción completa

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

Ejemplares similares

Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat
por: Ismail, Ishamri, et al.
Publicado: (2019)

Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats
por: Hwang, Young-Hwa, et al.
Publicado: (2018)

Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning
por: Bakhsh, Allah, et al.
Publicado: (2018)

Meat analog as future food: a review
por: Ismail, Ishamri, et al.
Publicado: (2020)

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
por: Hwang, Young-Hwa, et al.
Publicado: (2018)

Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
por: Ismail, Ishamri, et al.
Publicado: (2017)

Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat
por: Hwang, Young-Hwa, et al.
Publicado: (2017)

Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle
por: Lee, Eun Yeong, et al.
Publicado: (2023)

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
por: Ruslan, Nurul Nazirah, et al.
Publicado: (2023)

Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat
por: Hwang, Young-Hwa, et al.
Publicado: (2019)

Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time
por: Bakhsh, Allah, et al.
Publicado: (2019)

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
por: Hwang, Young-Hwa, et al.
Publicado: (2018)

Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System
por: Hwang, Young-Hwa, et al.
Publicado: (2020)

Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
por: Bakhsh, Allah, et al.
Publicado: (2021)

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review
por: Bakhsh, Allah, et al.
Publicado: (2022)

Changes in Sensory Compounds during Dry Aging of Pork Cuts
por: Hwang, Young-Hwa, et al.
Publicado: (2019)

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration
por: Bakhsh, Allah, et al.
Publicado: (2021)

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
por: Joo, Seon-Tea, et al.
Publicado: (2022)

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
por: Hwang, Young-Hwa, et al.
Publicado: (2023)

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
por: Hwang, Young-Hwa, et al.
Publicado: (2017)

Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses
por: Jung, Eun-Young, et al.
Publicado: (2015)

The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
por: Jung, Eun-Young, et al.
Publicado: (2016)

Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses
por: Lee, Kyu-Won, et al.
Publicado: (2017)

Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers
por: Joo, Sung-Hyun, et al.
Publicado: (2017)

Effects of carcass weight increase on meat quality and sensory properties of pork loin
por: Hwang, Young-Hwa, et al.
Publicado: (2020)

Vascular rinsing and chilling carcasses improves meat quality and food safety: a review
por: Hwang, Koeun, et al.
Publicado: (2022)

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
por: Bakhsh, Allah, et al.
Publicado: (2021)

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
por: Latoch, Agnieszka, et al.
Publicado: (2023)

Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review
por: Hwang, Koeun, et al.
Publicado: (2022)

Cooked Meats
por: Ferris, A. M.
Publicado: (1876)

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
por: Utama, Dicky Tri, et al.
Publicado: (2018)

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color
por: Bakhsh, Allah, et al.
Publicado: (2023)

Evaluation of ultrasound-assisted (L)-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties
por: Shi, Haibo, et al.
Publicado: (2022)

Remarks on the Cooking and Preserving of Meat
Publicado: (1851)

Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1(++) and 2) Hanwoo Steers
por: Hwang, Young-Hwa, et al.
Publicado: (2016)

Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
por: Lee, Da Young, et al.
Publicado: (2022)

The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle
por: Jeong, Se-Ho, et al.
Publicado: (2020)

Health Tract, No. 205: Cooking Meats
Publicado: (1864)

Health Tract, No. 205: Cooking Meats
Publicado: (1864)

Health Tract, No. 205: Cooking Meats
Publicado: (1865)

Cannot write session to /tmp/vufind_sessions/sess_gnrkl1k1u2s3nsdfdp25n7a66j