The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

LWT

Volumn 74, Issue , 2016, Pages 154-159

  Botinestean, Cristina ^a   Keenan, Derek F ^a   Kerry, Joe P ^b   Hamill, Ruth M ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef; Elderly; Freezing; Sous vide; Tenderness

Indexed keywords

FREEZING; HEAT TREATMENT; MASTICATION; NUTRITION; TEXTURES;

BEEF TENDERNESS; BENEFICIAL EFFECTS; CIRCULATING WATERS; CORE TEMPERATURE; ELDERLY; MASTICATION EFFORTS; SOUS-VIDE; TENDERNESS;

BEEF;

EID: 84989857333     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.07.026     Document Type: Article

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