Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks

This study was conducted to determine the effect of heat treatment (searing and reverse searing) on the volatile components and physicochemical and sensory characteristics of beef tenderloin. In reverse-seared steaks (RSSs), the loss rate was lower than in seared steak (SS), and several free amino a...

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Detalles Bibliográficos
Autores principales: Lee, In Young, Kim, Boram, Joo, Nami
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317986/
https://www.ncbi.nlm.nih.gov/pubmed/35885377
http://dx.doi.org/10.3390/foods11142135

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317986/
https://www.ncbi.nlm.nih.gov/pubmed/35885377
http://dx.doi.org/10.3390/foods11142135

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