Cargando…
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...
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: | |
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 |
Ejemplares similares
-
Influence of Sous Vide Cooking on Ground Beef Patties
por: Douglas, Savannah L., et al.
Publicado: (2023) -
The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion
por: Rezler, Ryszard, et al.
Publicado: (2023) -
Isolation sous vide
por: Rohrbach, François
Publicado: (1971) -
Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch
por: Modzelewska-Kapituła, Monika, et al.
Publicado: (2022) -
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
por: Latoch, Agnieszka, et al.
Publicado: (2023)