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Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts.

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

Sous vide is a processing system in which vacuum-packed food is cooked for long periods at low temperatures. The time/temperature binomial can influence the characteristics of the product. The process... ...

Repository: BDPA     Publication year: 2025

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Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.

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

Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures.

Repository: BDPA     Publication year: 2022

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