Effect of salt addition on sous vide cooked whole beef muscles from Argentina

Meat Science

Volumn 79, Issue 3, 2008, Pages 470-482

  Vaudagna, S R ^a,b,c   Pazos, A A ^a,c   Guidi, S M ^a   Sanchez, G ^a,b   Carp, D J ^b   Gonzalez, C B ^a,b,d  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

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

^c UNIVERSIDAD DE MORÓN   (Argentina)

^d UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

Author keywords

Beef; Cooking weight loss; Phosphates; Sodium chloride; sous vide system

Indexed keywords

EID: 43649101027     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.001     Document Type: Article

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