Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus

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Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2 and 0.4 on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60„ƒ and 45+70„ƒ) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties...

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Bibliographic Details
Main Authors:	Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail
Format:	Article
Published:	Korean Society for Food Science of Animal Resources 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/107603/

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