Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
A perfect combination of temperature and time is important in sous-vide preparation because it could provide tenderness, good water-holding capacity, color properties, and better palatability. The selection of appropriate temperature and time for cooking of various muscles are the key factors to man...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis 图书 |
| 语言: | English |
| 主题: | |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
书本目录:
- 1. Literature review
- 2. Development of two-stage thermal
- 3. Effect of two-stage sous-vide on quality
- 4. Comparison of physicochemical properties and soluble collagen between beef and goat meat
- 5. Studies on factors contribute to toughness and tenderness
- 6. Taste attributes sensed by electronic
- 7. Conclusions and recommendations