Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks.
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DOI: 10.1111/jtxs.12860
Abstract: Sous vide meat is an emerging food category, the consumption of which has increased owing to greater convenience, sensory traits, elderly consumers acceptance, and low-cost cuts use. However, required prolonged thermal treatment to achieve desired… read more here.
Keywords: papain; texture; vide cooking; semitendinosus beefsteaks ... See more keywords