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| GÖK,Veli; UZUN,Tamer; TOMAR,Oktay; ÇAĞLAR,Muhammed Yusuf; ÇAĞLAR,Abdullah. |
| Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time ( P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sous-vide; Convection oven; Beef; Gluteus medius; Texture. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400999 |
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