Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w) + 0.625% NaCl, 2.625% WPC + 0.625% NaCl, 0.875% WPC + 1.875% NaCl, 2.625% WPC + 1.875% NaCl, and co...
| Main Authors: | , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0309174007004135 http://hdl.handle.net/20.500.12123/6064 https://doi.org/10.1016/j.meatsci.2007.12.012 |
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