Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus
Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2 and 0.4 on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60„ƒ and 45+70„ƒ) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties...
| Main Authors: | , , , , |
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| Format: | Article |
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Korean Society for Food Science of Animal Resources
2023
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