The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls
The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine <i>semimembranosus</i> muscles’ (<i>n</i> = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two differe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/6/797 |