Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat

Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat

A perfect combination of temperature and time is important in sous-vide preparation because it could provide tenderness, good water-holding capacity, color properties, and better palatability. The selection of appropriate temperature and time for cooking of various muscles are the key factors...

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Bibliographic Details
Main Author: Ishamri Ismail (Author)
Corporate Author: Gyeongsang National University . Department of Applied Life Science
Format: Thesis Book
Language:English
Subjects:
Gyeongsang National University > Department of Applied Life Science > Dissertations
Cooking > methods
Food > Effect of heat on
Sous-vide cooking

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