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...

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Váldodahkkit:	Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Springer Nature 2019-02-01
Ráidu:	Food Science of Animal Resources
Fáttát:	sous vide low temperature-long time beef goat meat tenderness
Liŋkkat:	https://doi.org/10.5851/kosfa.2019.e2
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