Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken.

Food Sci Anim Resour · 2025 · PMC12965365 · PMID 41821530

Europe PMC DOI

hedged sentences

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closest p · 1.0× alpha

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boldest claim

The sentences

an increasing trendp<0.05actually significant

Regarding crude fat content, low-fat cuts of all species showed an increasing trend with cooking, while crude fat contents of high-fat cuts except for BHF decreased when cooked (p<0.05).

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a decreasing trendno p-value reported

For moisture content, all cuts except PHF showed a decreasing trend when cooked.

also in 29,876 other papers

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