Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles
Author:
Funder
Alberta Livestock and Meat Agency
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
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2. Sous vide cooking: A review;Baldwin;Gastronomy and Food Science,2012
3. Changes in tenderness of meat cooked at 50–60 °C;Bouton;Journal of Food Science,1981
4. Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction;Bouton;Journal of Food Science,1975
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