Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.107938
Abstract: This study aimed to evaluate a novel three-step sous-vide (SV) method on bacterial growth and diversity, and its relationship to product storage life. Vacuum-packed naturally contaminated steaks were sequentially cooked at 39 °C (1 h), 49 °C (1 h),… read more here.
Keywords: three step; storage; step sous; sous vide ... See more keywords
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
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DOI: 10.3390/foods11040521
Abstract: The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters… read more here.
Keywords: quality; temperature; sous vide; chicken breast ... See more keywords
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast
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DOI: 10.3390/foods12061213
Abstract: A two-step sous vide method, which included a low temperature initial stage, was shown to improve texture parameters, increase the solubility of proteins, and decrease the cook loss in chicken breasts. The current work was… read more here.
Keywords: sous vide; step sous; two step; step ... See more keywords