Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Zahra B. Naqvi"'
Autor:
Zahra B. Naqvi, Peter C. Thomson, Michael A. Campbell, Sajid Latif, Jerrad F. Legako, David M. McGill, Peter C. Wynn, Michael A. Friend, Robyn D. Warner
Publikováno v:
Foods, Vol 10, Iss 8, p 1936 (2021)
This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C,
Externí odkaz:
https://doaj.org/article/65fa9f4716654f46accc40d267bec842
Autor:
Zahra B. Naqvi, Michael A. Campbell, Sajid Latif, Peter C. Thomson, Thierry Astruc, Michael A. Friend, Rozita Vaskoska, Robyn D. Warner
Publikováno v:
Meat Science. 186:108729
The aim of the study was to investigate quality and shelf life of beef meat cooked under sous vide conditions then extended refrigerated storage for 10 weeks. Biceps femoris (n = 6) from six to seven year old cows were treated with 2 g/L ginger powde