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...

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التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Ishamri Ismail (مؤلف)
التنسيق:	أطروحة كتاب
اللغة:	English
الموضوعات:	Gyeongsang National University -- > Dissertations Sous-vide cooking Food -- > Effect of heat on Cooking -- > methods
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

جدول المحتويات:

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

Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat

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