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Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180°C oven until the internal temperature reached 60°C, and the o...
Enregistré dans:
| Publié dans: | Food Sci Anim Resour |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Korean Society for Food Science of Animal Resources
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6957442/ https://ncbi.nlm.nih.gov/pubmed/31970330 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e80 |
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