Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat

Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat

A perfect combination of temperature and time is important in sous-vide preparation because it could provide tenderness, good water-holding capacity, color properties, and better palatability. The selection of appropriate temperature and time for cooking of various muscles are the key factors to man...

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主要作者: Ishamri Ismail (Author)
格式: Thesis 圖書
語言:English
主題:
Gyeongsang National University -- > Dissertations
Sous-vide cooking
Food -- > Effect of heat on
Cooking -- > methods
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