Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties
| dc.contributor.author | Janardhanan, Rasmi | |
| dc.contributor.author | Virseda Chamorro, Paloma | |
| dc.contributor.author | Huerta Leidenz, Nelson | |
| dc.contributor.author | Beriain Apesteguía, María José | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.date.accessioned | 2022-06-29T12:01:34Z | |
| dc.date.available | 2022-06-29T12:01:34Z | |
| dc.date.issued | 2022 | |
| dc.date.updated | 2022-06-29T12:01:34Z | |
| dc.description.abstract | The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps femoris) derived from local Pyrenean bullocks, were investigated. The patties were subjected to 13 treatment combinations of three HPP pressures (350, 475, or 600 MPa) for 5, 10, or 15 min, followed by 20 treatment combinations with subsequent SVCOOK at three cooking temperatures (55, 60 or 65 °C). Significant changes in color and texture parameters were observed in HPP and HPP-SVCOOK patties. Also, there was a significant effect of processing parameters on cooking loss. HPP-SVCOOK processing conditions dealt with several changes in texture and color of patties. For yielding the optimum processing results in terms of reduced hardness and cooking loss, veal patties should be HPP-treated at 350 MPa for 10 min., and sous-vide cooked at 55 °C. | en |
| dc.description.sponsorship | This project has received funding from the European Union's H2020 Research and Innovation Program under the Marie Sklodowska-Curie grant (grant agreement No 801586). | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Janardhanan, R.; Virseda-Chamorro, P.; Huerta-Leidenz, N.; Beriain-Apesteguía, M. J. (2022). Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties. Meat science. 188, | en |
| dc.identifier.doi | 10.1016/j.meatsci.2022.108772 | |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/43240 | |
| dc.language.iso | eng | en |
| dc.publisher | Elsevier Applied Science | en |
| dc.relation.ispartof | Meat Science, 2022, 188 (),0-0 | en |
| dc.relation.projectID | info:eu-repo/grantAgreement/European Commission/Horizon 2020 Framework Programme/801586/ | |
| dc.relation.publisherversion | https://doi.org/10.1016/j.meatsci.2022.108772 | |
| dc.rights | © 2022 The Authors. This is an open access article under the CC BY-NC-ND license | |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Cooking | en |
| dc.subject | High hydrostatic pressure processing | en |
| dc.subject | Meat | en |
| dc.subject | Optimization | en |
| dc.subject | Processing | en |
| dc.subject | Sous vide | en |
| dc.title | Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
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| relation.isAuthorOfPublication | 1dddb737-e2da-4788-94bc-7f21e341be52 | |
| relation.isAuthorOfPublication.latestForDiscovery | 65fee770-7c59-425a-88e0-01c6a3554b6b |