Effect of fermented apple solution on the textural properties of beef loin steak

The effectiveness of adding fermented apple solution (FAS) along with the mechanical tenderization on mature beef was investigated. The loin steaks from post-breeding Japanese Black Cattle were subjected to shear force examinations after being mechanically tenderized, marinated in FAS and cooked. Th...

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Veröffentlicht in:	Bulletin of the Faculty of Agriculture - University of Miyazaki (Japan) 2009-01, Vol.55
Hauptverfasser:	Ahhmed, A.M.(Miyazaki Univ. (Japan). Faculty of Agriculture), Kuroda, R, Matsumoto, N, Tomisaka, Y, Kawahara, S, Muguruma, M
Format:	Artikel
Sprache:	eng
Schlagworte:	ABLANDAMIENTO APPLES ATTENDRISSEMENT BEEF BISTEC CARNE DE RES EMBALAJE EN VACIO EMBALLAGE SOUS-VIDE FERMENTACION FERMENTATION LOINS LOMO LONGE MANZANA MEAT TEXTURE POMME STEAK STEAKS TENDERIZING TEXTURA DE LA CARNE TEXTURE DE LA VIANDE VACUUM PACKAGING VIANDE BOVINE
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