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Original Articles

Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef

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Pages 75-90 | Received 05 Jul 2011, Accepted 16 Nov 2011, Published online: 02 Mar 2012

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María E. Latorre, María I. Palacio, Diego E. Velázquez & Peter P. Purslow. (2019) Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking. Meat Science 153, pages 109-116.
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R. Warner, M. Ha, A. Sikes & R. Vaskoska. 2017. New Aspects of Meat Quality. New Aspects of Meat Quality 387 423 .
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Pankaj B. Pathare & Anthony Paul Roskilly. (2016) Quality and Energy Evaluation in Meat Cooking. Food Engineering Reviews 8:4, pages 435-447.
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Louise Mørch Mortensen, Michael Bom Frøst, Leif H Skibsted & Jens Risbo. (2015) Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties. Flavour 4:1.
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André Becker, Annika Boulaaba, Sylvia Pingen, Anja Röhner & Günter Klein. (2015) Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions. Meat Science 110, pages 230-235.
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Daniel T. Berhe, Søren B. Engelsen, Marchen S. Hviid & René Lametsch. (2014) Raman spectroscopic study of effect of the cooking temperature and time on meat proteins. Food Research International 66, pages 123-131.
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R.G.M. van der Sman. (2013) Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory. Meat Science 95:4, pages 940-957.
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Line Christensen, Per Ertbjerg, Hanne Løje, Jens Risbo, Frans W.J. van den Berg & Mette Christensen. (2013) Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. Meat Science 93:4, pages 787-795.
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