Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals
Zahra Naqvi, Peter C. Thomson, Minh Ha, Michael Campbell, David McGill, Michael Friend, Robyn D. Warner
Topics & Concepts
TendernessAgeingFood scienceSous videChemistryCooking methodsCooked meatBicepsWater holding capacityAnimal scienceMedicineSurgeryBiologyInternal medicineMeat and Animal Product QualityInsect Utilization and EffectsSensory Analysis and Statistical Methods