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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |