Sous vide cooked beef muscles: Effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability

International Journal of Food Science and Technology

Volumn 37, Issue 4, 2002, Pages 425-441

  Vaudagna, Sergio R ^a,b   Sánchez, Guillermo ^a,b   Neira, Maria S ^a   Insani, Ester M ^a   Picallo, Alyandra B ^a   Gallinger, Maria M ^a   Lasta, Jorge A ^a  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Colour; Microbial quality; Pasteurization; Sensory quality; TBARS; Weight loss

Indexed keywords

PASTEURIZATION;

FOOD PRESERVATION; LOW TEMPERATURE OPERATIONS; MICROORGANISMS; MUSCLE; SENSORY PERCEPTION; SHEAR STRENGTH; THERMAL EFFECTS; WEIGHING;

MEATS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM;

EID: 0038304879     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00581.x     Document Type: Article

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