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Effect of salt addition on sous vide cooked whole beef muscles from Argentina
(Elsevier, 2007-11-17)Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on ... -
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
(2007-01-02)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 ... -
Evaluación de la calidad sensorial del músculo semitendinosus cocido sous vide de vacas alimentadas a distintas dietas y tratadas con taninos.
(2019)El objetivo de este trabajo fue evaluar el efecto de la suplementación con taninos en diferentes dietas bases sobre los atributos sensoriales del músculo Semitendinosus, de vacas de refugo, procesado mediante tecnología ...