Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties

Autor: Janardhanan, Rasmi ^a, Virseda, Paloma ^a, Huerta-Leidenz, Nelson ^b, Beriain, Maria Jose ^{a, ⁎}

Publikováno v: In Meat Science June 2022 188

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

Autor: Janardhanan, Rasmi, Olarte, Carmen, Sanz, Susana, Rota, Carmina, Beriain, María José, 0000-0003-3733-4218, 0000-0001-6375-9784, 0000-0002-6662-6394

Publikováno v: Foods; Volume 12; Issue 2; Pages: 289

The effect of carvacrol added to patties stored at 4 ◦C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with ol

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https://investigacion.unirioja.es/documentos/63df0b036fdec82c4e7e066b

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Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage.

Autor: Janardhanan R; Institute for Innovation & Sustainable Food Chain Development, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain., Olarte C; Departamento de Agricultura y Alimentación, Universidad de La Rioja, 26006 Logroño, Spain., Sanz S; Departamento de Agricultura y Alimentación, Universidad de La Rioja, 26006 Logroño, Spain., Rota C; Departamento de Producción Animal y Ciencia de los Alimentos, Veterinary Faculty, Universidad Zaragoza, 50013 Zaragoza, Spain., Beriain MJ; Institute for Innovation & Sustainable Food Chain Development, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Jan 08; Vol. 12 (2). Date of Electronic Publication: 2023 Jan 08.