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

Publication date: May 2021Source: Meat Science, Volume 175Author(s): Zahra B. Naqvi, Peter C. Thomson, Minh Ha, Michael A. Campbell, David M. McGill, Michael A. Friend, Robyn D. Warner

Source: Meat Science - January 16, 2021 Category: Food Science Source Type: research