A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

OBJECTIVE: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the...

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Detalles Bibliográficos
Autores principales: Jwa, Seung-Hoon, Kim, Yong-An, Hoa, Van-Ba, Hwang, In-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7322645/
https://www.ncbi.nlm.nih.gov/pubmed/32054202
http://dx.doi.org/10.5713/ajas.19.0667

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7322645/
https://www.ncbi.nlm.nih.gov/pubmed/32054202
http://dx.doi.org/10.5713/ajas.19.0667

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