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 JR., S.

Summary: Sous vide is a term of French origin that means “under vacuum”.

Publication year: 2024

Types of publication: Paper in annals and proceedings

Unit: Embrapa Southeastern Livestock

Keywords: Beef cooked, Cooking technique, Extend the shelf life of food, Loss of liquid, Sous vide, Under vacuum, Volatile compounds

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