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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

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