Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking...
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Autor*in:	Inmaculada Gómez [verfasserIn] Francisco C. Ibañez [verfasserIn] María José Beriain [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	sous vide marinade meat meat analog ready-to-eat

Übergeordnetes Werk:	In: International Journal of Food Properties - Taylor & Francis Group, 2018, 22(2019), 1, Seite 1693-1708
Übergeordnetes Werk:	volume:22 ; year:2019 ; number:1 ; pages:1693-1708

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.1080/10942912.2019.1666869

Katalog-ID:	DOAJ008765545

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spelling	10.1080/10942912.2019.1666869 doi (DE-627)DOAJ008765545 (DE-599)DOAJ5d7fc22d3d314b85873c53d412aa398b DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Inmaculada Gómez verfasserin aut Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products. sous vide marinade meat meat analog ready-to-eat Nutrition. Foods and food supply Food processing and manufacture Francisco C. Ibañez verfasserin aut María José Beriain verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 22(2019), 1, Seite 1693-1708 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:22 year:2019 number:1 pages:1693-1708 https://doi.org/10.1080/10942912.2019.1666869 kostenfrei https://doaj.org/article/5d7fc22d3d314b85873c53d412aa398b kostenfrei http://dx.doi.org/10.1080/10942912.2019.1666869 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 22 2019 1 1693-1708
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callnumber-first	T - Technology
author	Inmaculada Gómez
spellingShingle	Inmaculada Gómez misc TX341-641 misc TP368-456 misc sous vide misc marinade misc meat misc meat analog misc ready-to-eat misc Nutrition. Foods and food supply misc Food processing and manufacture Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
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topic_title	TX341-641 TP368-456 Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations sous vide marinade meat meat analog ready-to-eat
topic	misc TX341-641 misc TP368-456 misc sous vide misc marinade misc meat misc meat analog misc ready-to-eat misc Nutrition. Foods and food supply misc Food processing and manufacture
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title	Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
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title_full	Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
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author_browse	Inmaculada Gómez Francisco C. Ibañez María José Beriain
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title_sort	physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
callnumber	TX341-641
title_auth	Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
abstract	Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
abstractGer	Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
abstract_unstemmed	Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
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title_short	Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
url	https://doi.org/10.1080/10942912.2019.1666869 https://doaj.org/article/5d7fc22d3d314b85873c53d412aa398b http://dx.doi.org/10.1080/10942912.2019.1666869 https://doaj.org/toc/1094-2912 https://doaj.org/toc/1532-2386
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up_date	2024-07-03T19:58:39.905Z
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Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

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