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- W314522142 abstract "Abstract This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, bright-ness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous -vided beef sirloin had a showed longer storage period and better evaluation than traditional ly cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods. Key words: Sous-Vide, beef sirloin, sensory test, meat, texture analyser † Corresponding author: Chang-Ho Chung, Department of Culinary & Food Service Management, Sejong UniversityTel: 02-3408-3222Fax: 02-3408-4313E-mail: cchung@sejong.ac.kr" @default.
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- W314522142 date "2010-01-01" @default.
- W314522142 modified "2023-09-24" @default.
- W314522142 title "The Sensory and Physical Quality of Sous-Vide Cooking Beef Sirloin Meat" @default.
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