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The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality
OBJECTIVE: This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. METHODS: The innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45–65)...
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| Publicat a: | Asian-Australas J Anim Sci |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6325383/ https://ncbi.nlm.nih.gov/pubmed/30208691 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0347 |
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