The aim of the study was to determine effects of four commercial marinades on the colour, tenderness, cooking loss and sensory characteristics of semimembranosus
beef muscles before and after sous-vide (SV) treatment. Muscles (n
= 24) were marinated using Odessa (O; red pepper, garlic, onion),...
Author(s) : Tkacz, K.; Modzelewska-Kapituła, M.; Petracci, M.; Zduńczyk, W.
Publisher : Elsevier Ltd, Oxford, UK
Journal article : Meat Science 2021 Vol.182