Effect of traditional cooking and sous vide heat treatment, cold storage time and muscle on physicochemical and sensory properties of beef meat

HIGHLIGHTS

• who: Marian Gil and collaborators from the Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, StZelwerowicza, Rzeszow, Poland have published the Article: Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat, in the Journal: Molecules 2022, 27, 7307. of /2022/
• what: The aim of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment and the and properties of beef. The study was performed . . .
  

   

  

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