sous vide low temperature long time
Selected indexed studies
- Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. (Meat Sci, 2018) [PMID:29730528]
- Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking. (J Food Prot, 2023) [PMID:36916593]
- The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality. (Asian-Australas J Anim Sci, 2019) [PMID:30208691]
_Worker-drafted node — pending editorial review._
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- Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. (2018) pubmed
- Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking. (2023) pubmed
- The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality. (2019) pubmed
- Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations. (2015) pubmed
- Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system. (2020) pubmed
- Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat. (2019) pubmed
- Salmonella enterica and Listeria monocytogenes Inactivation Dynamics During Low-Temperature Sous Vide Cooking of Beef Steaks. (2026) pubmed
- Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast. (2023) pubmed
- The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef. (2020) pubmed
- Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage. (2023) pubmed