Phosphate and two-stage cooking : Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus

The study investigated phosphate's effects on tenderness and lipid oxidation in beef cooked sous-vide. Semitendinosus beef cuts were treated with 0.15% and 0.3% sodium tripolyphosphate (STPP), and plain water (0% STPP). These cuts were then sous-vide cooked at two different temperatures, 60 °C...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 05. Dez., Seite 10820132241299840
Auteur principal:	Nik Zainal Abidin, Nik Zuhairah (Auteur)
Autres auteurs:	Shamsuddin, Nurul Aimiza, Mohd Radzi, Nur Raudhatul Syahindah, Yew Huat, John Tang, Ishamri, Ismail
Format:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Sous-vide beef semitendinosus lipid oxidation myosin phosphate