Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris-Reference-Cited by-同舟云学术

Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris

Published:2019-04-01 Issue:6 Volume:12 Page:1000-1009
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Ismail Ishamri,Hwang Young-Hwa,Joo Seon-Tea^ORCID

Funder

Cooperative Research Program for Agriculture Science and Technology Development

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-019-02272-4.pdf

Reference36 articles.

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2. AMSA. (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. In Chicago. Illinois: American Meat Science Association in cooperation with National Live Stock and Meat Board.

3. AMSA. (2012). Meat color measurement guidelines. Illinois, USA: American Meat Science Association.

4. AOAC. (2000). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.

5. Baldwin, D. E. (2010). Sous vide for the home cook. Incline Village, NV: ParadoxPress.

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