Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles

Meat Science

Volumn 90, Issue 3, 2012, Pages 701-710

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

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

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

^c UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

^d UNIVERSIDAD DE MORÓN   (Argentina)

Author keywords

Beef; Microstructure; Sodium chloride; Sous vide system; Whey protein concentrate; Yield

Indexed keywords

CONVENTIONAL ADDITIVES; COOKED BEEF; PHYSICOCHEMICAL PROPERTY; SENSORY ATTRIBUTES; SHEAR FORCE; SODIUM TRIPOLYPHOSPHATE; SOUS VIDE SYSTEM; TECHNOLOGICAL PARAMETERS; TOTAL YIELD; UNIFORM MICROSTRUCTURE; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS CONCENTRATE; YIELD;

BEEF; MEATS; MICROSTRUCTURE; MUSCLE; PROTEINS; SODIUM;

SODIUM CHLORIDE;

FOOD ADDITIVE; MILK PROTEIN; POLYPHOSPHATE; SODIUM CHLORIDE; TRIPHOSPHORIC ACID; WHEY PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; COOKING; MEAT; METHODOLOGY; PH; PHYSICAL CHEMISTRY; SKELETAL MUSCLE; TASTE;

ANIMALS; CATTLE; COLOR; COOKING; FOOD ADDITIVES; HYDROGEN-ION CONCENTRATION; MEAT; MILK PROTEINS; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; POLYPHOSPHATES; SODIUM CHLORIDE; TASTE;

EID: 84355166494     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.08.013     Document Type: Article

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