Original paper
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows
Abstract
Effect of sous-vide processing was evaluated on in-vitro simulated protein digestion, myofibrillar protein profile, lipid oxidation and physicochemical properties of cold-boned beef Semitendinosus. Sous-vide processed [T1, 60 °C (4.5 h); T2, 60 °C (10 h)] samples along with control beef (cooked at 80 °C until a core temperature of 75 °C was attained) were subjected to in-vitro simulated gastrointestinal protein digestion. Samples collected at 0,...
Paper Details
Title
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows
Published Date
Jan 1, 2020
Journal
Volume
127
Pages
108708 - 108708
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Notes
History