Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability were investigated. The results obtained indicated that cooki...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2019
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| Materias: | |
| Acceso en línea: | https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2621.2002.00581.x http://hdl.handle.net/20.500.12123/5965 https://doi.org/10.1046/j.1365-2621.2002.00581.x |
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