Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.

Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.

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Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1].

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Bibliographic Details
Main Authors: FRANCISCO, V. C., SILVA, K. F., CARVALHO, S. C. S., BOGUSZ JUNIOR, S., NASSU, R. T.
Other Authors: VANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JUNIOR, UNIVERSIDADE DE SÃO PAULO; RENATA TIEKO NASSU, CPPSE.
Format: Artigo em anais e proceedings biblioteca
Language:eng
Published: 2024-09-30
Subjects:Sob vácuo, Cooking technique, Compostos voláteis, Flavor of cooked meat, Sous vide, Volatile compounds,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167683
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