Effect of salt addition on sous vide cooked whole beef muscles from Argentina
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 pH, cooking loss, instrumental colour parameters, protein solubilization and d...
| Main Authors: | , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
|
| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0309174007003646 http://hdl.handle.net/20.500.12123/6060 https://doi.org/10.1016/j.meatsci.2007.11.001 |
Similar Items: Effect of salt addition on sous vide cooked whole beef muscles from Argentina
- 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
- Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
- Efecto de la incorporación de sales y papaína y el tratamiento de cocción-pasteurización sous vide sobre parámetros tecnológicos, cromáticos y de textura de músculo superficial pectoralis bovino
- Evaluación de la calidad sensorial del músculo semitendinosus cocido sous vide de vacas alimentadas a distintas dietas y tratadas con taninos.
- Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
- Efecto de la adición de sales y papaína sobre los parámetros tecnológicos, texturales y fisicoquímicos de músculo Supraspinatus bovino cocidos sous vide