Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
Baochen Xu, Qingwei Zhang, Yimin Zhang, Xiaoyin Yang, Yanwei Mao, Xin Luo, David Hopkins, Lebao Niu, Rongrong Liang
Topics & Concepts
TendernessChemistryFood scienceWater holding capacitySous videCooking methodsMetmyoglobinMyoglobinBiochemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologySensory Analysis and Statistical Methods