The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers
| Autor: | Cristina Botinestean, Derek F. Keenan, Ruth M. Hamill, Joseph P. Kerry |
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| Rok vydání: | 2016 |
| Předmět: |
M. semitendinosus
Chemistry Sous vide 0402 animal and dairy science food and beverages Snap freezing Nutritional status 04 agricultural and veterinary sciences Core temperature 040401 food science 040201 dairy & animal science Tenderness 0404 agricultural biotechnology medicine Elderly people Food science medicine.symptom Food Science |
| Zdroj: | LWT. 74:154-159 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2016.07.026 |
| Popis: | Beef is nutritionally well-suited to elderly people but it has a relatively tough texture compared with many other foods. Strategies to develop meat products requiring reduced mastication effort could potentially enhance intake, and therefore nutritional status, in the elderly. Cooking steaks ‘sous-vide’ enhances tenderness and increase retention of natural juices. Freezing may also have a beneficial effect on tenderness due to cellular disruption through ice crystal formation. Five thermal treatments, including sous-vide cooking at 60 °C for 270 min (SV), cooking in a circulating water bath until core temperature of 70 °C was achieved (C), freezing at −20 °C for 48 h (F) and their combinations (i.e. SV, SVC, FC, FSV & FSVC) and a control, were applied to M. semitendinosus beef steaks. SV and FSVC significantly (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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