Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation

Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation

The objective of this study was to determine the influence of dry-heat cookery method on beef flavor develop- ment in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades: upper 2/3 Choice (Modest00–Moderate100) and S...

Ful tanımlama

Detaylı Bibliyografya
Asıl Yazarlar: J. C. Brooks, Jerrad F. Legako, Kelly R Vierck
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Iowa State University Digital Press 2021-12-01
Seri Bilgileri:Meat and Muscle Biology
Konular:
volatile compounds
sous vide
quality grade
cooking method
consumers
Online Erişim:https://www.iastatedigitalpress.com/mmb/article/id/11700/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/11700/

Benzer Materyaller