The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)-Reference-Cited by-同舟云学术

The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)

Published:2022-04 Issue: Volume:186 Page:108729
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Naqvi Zahra B.,Campbell Michael A.,Latif Sajid,Thomson Peter C.,Astruc Thierry,Friend Michael A.,Vaskoska Rozita,Warner Robyn D.

Funder

Australian Centre for International Agricultural Research

Publisher

Elsevier BV

Subject

Food Science

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3. Determination of the quality and shelf life of sous vide cooked Turkey cutlet stored at 4 and 12°C;Akoğlu;Brazilian Journal of Poultry Science,2018

4. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes;Armstrong;Food Quality and Preference,2000

5. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019

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