RT info:eu-repo/semantics/article
T1 Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
A1 Gómez Bastida, Inmaculada
A1 Ibáñez, Francisco C.
A1 Beriain, María José
K1 Sous vide
K1 Marinade
K1 Meat
K1 Meat analog
K1 Ready-to-eat
K1 Biotecnología
K1 Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
K1 Biotecnología alimentaria
K1 Food-Biotechnology
AB 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.
PB Taylor and Francis
SN 1094-2912
YR 2019
FD 2019
LK http://hdl.handle.net/10259/10359
UL http://hdl.handle.net/10259/10359
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 25-mar-2025