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Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue microstructure. The muscles were injected at 120% (over original weight) with a brine formulated to give a concentration of 3.5% whey protein concentrate and 0.7% sodium chloride on an injected raw product basis. Pre-injection tumbling
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dc.contributor.author | Szerman, Natalia | |
dc.contributor.author | Gonzalez, Claudia Beatriz | |
dc.contributor.author | Sancho, Ana Maria | |
dc.contributor.author | Grigioni, Gabriela Maria | |
dc.contributor.author | Carduza, Fernando Jose | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.date.accessioned | 2019-10-08T15:42:14Z | |
dc.date.available | 2019-10-08T15:42:14Z | |
dc.date.issued | 2007-01-02 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.other | https://doi.org/10.1016/j.meatsci.2007.01.001 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0309174007000046 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/6063 | |
dc.description.abstract | Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue microstructure. The muscles were injected at 120% (over original weight) with a brine formulated to give a concentration of 3.5% whey protein concentrate and 0.7% sodium chloride on an injected raw product basis. Pre-injection tumbling did not affect most of the evaluated parameters. Brine addition reduced significantly the cooking and total weight losses. Total weight loss was 7.2% for injected muscles, and significantly higher (28.2%) for non-injected ones. Brine incorporation increased pH and reduced shear force values of cooked muscles. Extended post-injection tumbling (5 rpm–10 h) improved brine distribution and visual appearance, and also diminished the shear force values of cooked muscles. However, this treatment increased the weight losses of post-injection tumbling and cooking-pasteurization stages. | eng |
dc.format | application/pdf | eng |
dc.language.iso | eng | |
dc.rights | info:eu-repo/semantics/restrictedAccess | eng |
dc.source | Meat science 76 (3) : 463-473. (July 2007) | eng |
dc.subject | Beef | eng |
dc.subject | Carne de Res | es_AR |
dc.subject | Sodium Chloride | eng |
dc.subject | Cloruro Sódico | es_AR |
dc.subject | Whey Protein | eng |
dc.subject | Proteínas de Suero de Leche | es_AR |
dc.subject.other | Sous Vide Processing | eng |
dc.subject.other | Procesamiento Sous vide | es_AR |
dc.subject.other | Tumbling | eng |
dc.title | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef | eng |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | eng |
dc.type | info:eu-repo/semantics/publishedVersion | eng |
dc.description.fil | Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Luján, Departamento de Ciencias Básicas; Argentina. | es_AR |
dc.description.fil | Fil: Gonzalez, Claudia Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina. | es_AR |
dc.description.fil | Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. | es_AR |
dc.subtype | cientifico |
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