Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

Gómez Bastida, Inmaculada; Ibáñez Moya, Francisco C.; Beriain Apesteguía, María José

Publication:
Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

dc.contributor.author	Gómez Bastida, Inmaculada
dc.contributor.author	Ibáñez Moya, Francisco C.
dc.contributor.author	Beriain Apesteguía, María José
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.date.accessioned	2020-02-18T13:10:08Z
dc.date.available	2020-02-18T13:10:08Z
dc.date.issued	2019
dc.description.abstract	Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.	en
dc.format.extent	17 p.
dc.format.mimetype	application/pdf	en
dc.identifier.doi	10.1080/10942912.2019.1666869
dc.identifier.issn	1094-2912
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/36287
dc.language.iso	eng	en
dc.publisher	Taylor & Francis	en
dc.relation.ispartof	International Journal of Food Properties, 2019, 22 (1), 1693-1708	en
dc.relation.publisherversion	https://doi.org/10.1080/10942912.2019.1666869
dc.rights	© 2019 Inmaculada Gómez, Francisco C. Ibañez and María José Beriain. Published with license by Taylor & Francis Group, LLC. This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Sous vide	en
dc.subject	Marinade	en
dc.subject	Meat	en
dc.subject	Meat analog	en
dc.subject	Ready-to-eat	en
dc.title	Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations	en
dc.type	info:eu-repo/semantics/article	en
dc.type	Artículo / Artikulua	es
dc.type.version	Versión publicada / Argitaratu den bertsioa	es
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dspace.entity.type	Publication
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