The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marin...

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Detalles Bibliográficos
Autores principales: Tkacz, Katarzyna, Tylewicz, Urszula, Pietrzak-Fiećko, Renata, Modzelewska-Kapituła, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949574/
https://www.ncbi.nlm.nih.gov/pubmed/35327220
http://dx.doi.org/10.3390/foods11060797

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949574/
https://www.ncbi.nlm.nih.gov/pubmed/35327220
http://dx.doi.org/10.3390/foods11060797

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