Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking

This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) inje...

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Detalles Bibliográficos
Autores principales: Naqvi, Zahra B., Thomson, Peter C., Campbell, Michael A., Latif, Sajid, Legako, Jerrad F., McGill, David M., Wynn, Peter C., Friend, Michael A., Warner, Robyn D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391201/
https://www.ncbi.nlm.nih.gov/pubmed/34441712
http://dx.doi.org/10.3390/foods10081936

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391201/
https://www.ncbi.nlm.nih.gov/pubmed/34441712
http://dx.doi.org/10.3390/foods10081936

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