Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle from cattle and goat as a comparison to common sous vide tre...

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Detalles Bibliográficos
Autores principales: Ismail, Ishamri, Hwang, Young-Hwa, Joo, Seon-Tea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411241/
https://www.ncbi.nlm.nih.gov/pubmed/30882073
http://dx.doi.org/10.5851/kosfa.2019.e2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411241/
https://www.ncbi.nlm.nih.gov/pubmed/30882073
http://dx.doi.org/10.5851/kosfa.2019.e2

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