Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls.

Modzelewska-Kapitula, Monika; Pietrzak-Fiecko, Renata; Tkacz, Katarzyna; Draszanowska, Anna; Wiek, Adam

Modzelewska-Kapitula, Monika; Pietrzak-Fiecko, Renata; Tkacz, Katarzyna; Draszanowska, Anna; Wiek, Adam.

Afiliación

Modzelewska-Kapitula M; Department of Meat Technology and Chemistry, Faculty of Food Sciences, Plac Cieszynski 1, 10-719 Olsztyn, Poland. Electronic address: monika.modzelewska@uwm.edu.pl.
Pietrzak-Fiecko R; Department of Commodities and Food Analysis, Faculty of Food Sciences, Plac Cieszynski 1, 10-719 Olsztyn, Poland.
Tkacz K; Department of Meat Technology and Chemistry, Faculty of Food Sciences, Plac Cieszynski 1, 10-719 Olsztyn, Poland.
Draszanowska A; Department of Human Nutrition, Sloneczna 45F, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Wiek A; Department of Meat Technology and Chemistry, Faculty of Food Sciences, Plac Cieszynski 1, 10-719 Olsztyn, Poland.

Meat Sci ; 157: 107877, 2019 Nov.

Article en En | MEDLINE | ID: mdl-31254802

Asunto(s)

Culinaria/métodos; Carne Roja/análisis; Animales; Bovinos; Ácidos Grasos/análisis; Femenino; Músculos Isquiosurales/química; Humanos; Masculino; Minerales/análisis; Resistencia al Corte; Vapor

Palabras clave

Beef; Fat; Nutritional value; Shear force; Thermal treatment

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Culinaria / Carne Roja Tipo de estudio: Guideline Límite: Animals / Female / Humans / Male Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido

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