Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

Meat Science

Volumn 76, Issue 3, 2007, Pages 463-473

  Szerman, N ^a,b,c   Gonzalez, C B ^a,b,d   Sancho, A M ^a,e   Grigioni, G ^a,b,e   Carduza, F ^a   Vaudagna, S R ^a,b,e  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

^c DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

^d UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

^e UNIVERSIDAD DE MORÓN   (Argentina)

Author keywords

Beef; Sodium chloride; Sous vide; Tumbling; Whey protein

Indexed keywords

EID: 34247110804     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.01.001     Document Type: Article

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