Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat
Abstract This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle from cattle and goat as a comparison to common sous...
Bewaard in:
| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer Nature
2019-02-01
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| Reeks: | Food Science of Animal Resources |
| Onderwerpen: | |
| Online toegang: | https://doi.org/10.5851/kosfa.2019.e2 |
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