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2023•International Journal of Gastronomy and Food ScienceRequires access

Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts

Adriana Gámbaro, Luis Alberto Panizzolo, Natalia Hodos, Gonzalo da Rosa, Sofía Barrios, Gabriela Garmendia, Cintia Gago, Javier Martı́nez-Monzó

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Key concepts: Tenderness, Loin, Chewiness, Sous vide, Food science, Cooked meat, Cooking methods, Sensory system

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