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dc.creatorGómez Bastida, Inmaculadaes_ES
dc.creatorIbáñez Moya, Francisco C.es_ES
dc.creatorBeriain Apesteguía, María Josées_ES
dc.date.accessioned2020-02-18T13:10:08Z
dc.date.available2020-02-18T13:10:08Z
dc.date.issued2019
dc.identifier.issn1094-2912
dc.identifier.urihttps://hdl.handle.net/2454/36287
dc.description.abstractReady-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.extent17 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherTaylor & Francisen
dc.relation.ispartofInternational Journal of Food Properties, 2019, 22 (1), 1693-1708en
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.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectSous videen
dc.subjectMarinadeen
dc.subjectMeaten
dc.subjectMeat analogen
dc.subjectReady-to-eaten
dc.titlePhysicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinationsen
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute on Innovation & Sustainable Development in Food Chaines_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.1080/10942912.2019.1666869
dc.relation.publisherversionhttps://doi.org/10.1080/10942912.2019.1666869
dc.type.versionVersión publicada / Argitaratu den bertsioaes
dc.type.versioninfo:eu-repo/semantics/publishedVersionen


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© 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.
Except where otherwise noted, this item's license is described as © 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.