Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills
The objective was to determine endpoint temperature and Warner-Bratzler shear force (WBSF) variability (range, coefficient of variation) differences in both pork and beef cooked using grilling and sous vide. Four 2.54-cm steaks were cut from 10 beef eye-of-round (semitendinosus) Choice-grade muscles...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-05-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11699/ |