Figures & data
Table 1. Formulation of teriyaki and beer marinades
Table 2. Cooking loss (%) of beef and meat analog products cooked by sous vide technique
Table 3. Changes in pH of beef and meat analog before and after marinating
Table 4. Changes in pH of beef and meat analog products cooked by sous vide technique
Table 5. Color parameters (L*, lightness; a*, redness; b*, yellowness; C*, Chroma; H*, Hue angle) of beef cooked by sous vide technique
Table 6. Color parameters (L*, lightness; a*, redness; b*, yellowness; C*, Chroma; H*, Hue angle) of meat analog cooked by sous vide technique
Table 7. Changes in shear force (N) of beef and meat analog cooked by sous vide technique
Figure 2. Sensory evaluation of odor parameters for beef and meat analog cooked by sous vide technique. Error bars indicate standard deviation
![Figure 2. Sensory evaluation of odor parameters for beef and meat analog cooked by sous vide technique. Error bars indicate standard deviation](/cms/asset/625aecef-d220-4849-923c-863696752f39/ljfp_a_1666869_f0002_b.gif)
Figure 3. Sensory evaluation of color parameters for beef and meat analog cooked by sous vide technique. Error bars indicate standard deviation
![Figure 3. Sensory evaluation of color parameters for beef and meat analog cooked by sous vide technique. Error bars indicate standard deviation](/cms/asset/1d6fddb2-2d8d-40ea-ad7f-748c4e5abcb0/ljfp_a_1666869_f0003_b.gif)
Figure 4. Plot of the canonical discriminant functions for the instrumental parameters used in characterization of beef (M) and meat analog (V) previously marinated (B: beer; T: teriyaki) and cooked by sous vide technique 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)
![Figure 4. Plot of the canonical discriminant functions for the instrumental parameters used in characterization of beef (M) and meat analog (V) previously marinated (B: beer; T: teriyaki) and cooked by sous vide technique 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)](/cms/asset/86339d9a-0dd3-4154-bcb2-3651137d7695/ljfp_a_1666869_f0004_oc.jpg)