Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts
Adriana Gámbaro, Luis Alberto Panizzolo, Natalia Hodos, Gonzalo da Rosa, Sofía Barrios, Gabriela Garmendia, Cintia Gago, Javier Martı́nez-Monzó
Topics & Concepts
TendernessLoinChewinessSous videFood scienceCooked meatCooking methodsSensory systemMathematicsChemistryBiologyNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSensory Analysis and Statistical Methods