This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. Biceps femoris (BF; n=12) acquired from 6-7 year old Angus cows were cooked using the sous vide method at 65 Â°C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p <...
Sensory and physical characteristics of M. Biceps femoris from older cows using ginger powder (Zingibain) and sous vide cooking.
School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia. Tel. +61-45-224-6950. E-mail email@example.com
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Naqvi, Z. B., Thomson, P. C., Campbell, M. A., Latif, S., Legako, J. F., Mcgill, D. M., Wynn, P. C., Friend, M. A., Warner, R. D.; Sensory and physical characteristics of M. Biceps femoris from older cows using ginger powder (Zingibain) and sous vide cooking.. IFIS Food and Health Sciences Database 2022; doi:
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