Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts
ABSTRACT: Sous vide is a processing system in which vacuum-packed food is cooked for long periods at low temperatures. The time/temperature binomial can influence the characteristics of the product. The process can affect beef’s tenderness, depending on the parameters and cuts used. This study evalu...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2025-02-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025000500752&lng=en&tlng=en |
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