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