Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms.

Foods · 2022 · PMC9367922 · PMID 35954018

Europe PMC DOI

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an increasing trendno p-value reported

According to Table 1 , the springiness and chewiness value of spiced beef in USV treatment showed an increasing trend with the extension of heating time.

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