2026-06-18T00:37:24Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103592025-03-22T01:05:21Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

Gómez Bastida, Inmaculada Ibáñez, Francisco C. Beriain, María José 2025-03-21T08:14:29Z 2025-03-21T08:14:29Z 2019 1094-2912 http://hdl.handle.net/10259/10359 10.1080/10942912.2019.1666869 1532-2386 Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products. application/pdf eng Taylor and Francis International Journal of Food Properties. 2019, V. 22, n. 1, p. 1693-1708 https://doi.org/10.1080/10942912.2019.1666869 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Sous vide Marinade Meat Meat analog Ready-to-eat Biotecnología Alimentos-Composición Biotecnología alimentaria Biotechnology Food-Composition Food-Biotechnology Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion International Journal of Food Properties 22 1 1693 1708