Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts

Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts

ABSTRACT: Sous vide is a processing system in which vacuum-packed food is cooked for long periods at low temperatures. The time/temperature binomial can influence the characteristics of the product. The process can affect beef’s tenderness, depending on the parameters and cuts used. This study evalu...

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Bibliographic Details
Main Authors: Suelen Cristina dos Santos Carvalho, Vanessa Cristina Francisco, Kalisa Fernanda Silva, Stanislau Bogusz Junior, Renata Tieko Nassu
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2025-02-01
Series:Ciência Rural
Subjects:
vacuum
tenderness
texture
quality
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025000500752&lng=en&tlng=en
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