ASSESSING TEXTURE TO FIVE BEEF MEAT CUTS PRESERVED BY STERILIZATION IN TINPLATE PACKAGING

In order to define consumer acceptance by texture analysis, the variables that affect quality of beef cuts for canning are analyzed by instrumental and sensory methods. Five beef cuts, commonly used by consumers, are selected, characterized and evaluated, so as to subject them to cooking, mincing an...

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Autores principales: Luz M. CARVAJAL C., Nelly OSPINA M., Olga L. MARTÍNEZ A., Liliana RAMÍREZ S., Claudia C. RESTREPO, Sandra S. ADARVE E., Sara L. RESTREPO E.
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2009
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Acceso en línea:https://doaj.org/article/9f781b4288ee42b68d2ac3e4e0e30815
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