The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls

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...

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Bibliographic Details
Main Authors:	Katarzyna Tkacz, Urszula Tylewicz, Renata Pietrzak-Fiećko, Monika Modzelewska-Kapituła
Format:	Article
Language:	English
Published:	MDPI AG 2022-03-01
Series:	Foods
Subjects:	beef fatty acids marinating sous-vide
Online Access:	https://www.mdpi.com/2304-8158/11/6/797

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