Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls.
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DOI: 10.1016/j.meatsci.2019.107877
Abstract: The effects of thermal processing method (sous vide and steam cooking) on Ca, Cu, Fe, Zn, Mg, Mn, K, Na contents, fatty acid composition, Warner-Bratzler shear force (WBSF) and eating quality in beef semimembranosus muscle… read more here.
Keywords: beef; sous vide; steam cooking; meat ... See more keywords