Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Meat Science

Volumn 93, Issue 3, 2013, Pages 572-578

  Roldán, Mar ^a   Antequera, Teresa ^a   Martín, Alberto ^a   Mayoral, Ana Isabel ^a   Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Color; Cryo SEM; Instrumental texture; Lamb; Microstructure; Sous vide

Indexed keywords

COOKING TEMPERATURES; CRYO-SEM; INSTRUMENTAL TEXTURE; LAMB; MICROBIAL POPULATIONS; SOUS-VIDE; STRUCTURAL PARAMETER; TEXTURE PROFILE ANALYSIS;

COLLAGEN; COLOR; GELATION; MICROSTRUCTURE; MUSCULOSKELETAL SYSTEM;

TEXTURES;

WATER;

ANIMAL; ARTICLE; COLOR; CONNECTIVE TISSUE; COOKING; FOOD CONTROL; GEL; HEAT; MEAT; METHODOLOGY; MICROBIOLOGY; SHEEP; WEIGHT REDUCTION;

ANIMALS; COLOR; CONNECTIVE TISSUE; COOKING; FOOD MICROBIOLOGY; GELS; HOT TEMPERATURE; MEAT; SHEEP; WATER; WEIGHT LOSS;

EID: 84875087782     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.014     Document Type: Article

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