Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.

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Author(s): FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JUNIOR, S.; NASSU, R. T.

Summary: Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1].

Publication year: 2024

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Southeastern Livestock

Keywords: Compostos voláteis, Cooking technique, Flavor of cooked meat, Sob vácuo, Sous vide, Volatile compounds

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