The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects
This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
Heat treatment of meat at temperatures between 50 and 65° C, for extended periods of time,
is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat …
is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat …
Physiochemical changes in sous-vide and conventionally cooked meat
Sous-vide cooking is a process in which food is cooked in heat stable vacuumed containers
under controlled temperature (65–95° C) for a specific time followed by low-temperature …
under controlled temperature (65–95° C) for a specific time followed by low-temperature …
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals
ZB Naqvi, PC Thomson, M Ha, MA Campbell… - Meat Science, 2021 - Elsevier
This study investigated the effect of the age of the animal, sous vide cooking and ageing on
tenderness and water-holding capacity of bovine biceps femoris (BF) and semitendinosus …
tenderness and water-holding capacity of bovine biceps femoris (BF) and semitendinosus …
Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet
In this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is
consumed at a low level in Turkey but the nutritional level of which is much closer to the red …
consumed at a low level in Turkey but the nutritional level of which is much closer to the red …
Effect of sous vide processing on quality parameters of beef short ribs and optimisation of sous vide time and temperature using third-order multiple regression
The aim of this research was to study the effect of sous vide temperature (60, 65, and 70° C)
and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour …
and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour …
Sous-vide as an alternative method of cooking to improve the quality of meat: a review
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under
strictly controlled conditions of time and temperature. Over the past few years, scientific …
strictly controlled conditions of time and temperature. Over the past few years, scientific …
[HTML][HTML] Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat
M Wereńska - Poultry science, 2023 - Elsevier
The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional
properties of goose meat were investigated in this study. It was measured cooking loss (CL) …
properties of goose meat were investigated in this study. It was measured cooking loss (CL) …
Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat
The combined effects of brining (0% and 3% NaCl) and sous vide treatment (45, 90 and 135
min at 60 or 70℃) to the physicochemical properties, textural, microbiological and free …
min at 60 or 70℃) to the physicochemical properties, textural, microbiological and free …
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
B Xu, Q Zhang, Y Zhang, X Yang, Y Mao, X Luo… - Meat Science, 2023 - Elsevier
The physicochemical parameters of hot-boned bovine semimembranosus muscles after
sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and …
sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and …