Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon
In this study, marinated beef tendon was subjected to sous-vide cooking under different combinations of temperature and time. Traditional high-temperature stewing was used as a control. The cooked meat was digested in vitro and the digest was added to an in vitro absorption model based on Caco-2 cel...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-021.pdf |
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