Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals

Zahra B. Naqvi, Peter C. Thomson, Minh Ha, Michael A. Campbell, David M. McGill, Michael A. Friend, Robyn D. Warner

Research output: Contribution to journalArticlepeer-review

Abstract

This study investigated the effect of the age of the animal, sous vide cooking and ageing on tenderness and water-holding capacity of bovine biceps femoris (BF) and semitendinosus (ST). Samples of each muscle from young (
Original languageEnglish
JournalMeat Science
Volume175
DOIs
Publication statusPublished - 01 May 2021

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