The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles

The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles

Bibliographic Details
Main Author: Trbovich, Victoria R.
Language:English
Published: The Ohio State University / OhioLINK 2017
Subjects:
Animal Sciences
semitendinosus
tenderness
sous vide
beef
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu15119108159442822021-08-03T07:04:45Z The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles Trbovich, Victoria R. Animal Sciences semitendinosus tenderness sous vide beef The beef industry is continuously seeking ways to increase consumer demand, while improving eating quality and consistency of beef products through added value products. Thus, industry leaders are have introduced various “value cuts” to the marketplace through innovative cutting and muscle profiling in the last ten years at a moderate price. However, there has been little innovation in adding value through methods of cooking. Therefore, two experiments were designed to add value to an undervalued tough cut of beef through sous vide cooking. The first experiment was conducted to investigate the utility of sous vide cooking in beef tenderness, to ultimately add value to undervalued cuts of meat. The second experiment was performed to determine the effects of different temperature and time combinations on tenderness and to understand the effects of sous vide cooking on meat proteins. 2017 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282 http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282 unrestricted This thesis or dissertation is protected by copyright: some rights reserved. It is licensed for use under a Creative Commons license. Specific terms and permissions are available from this document's record in the OhioLINK ETD Center.
collection NDLTD
language English
sources NDLTD
topic Animal Sciences
semitendinosus
tenderness
sous vide
beef
spellingShingle Animal Sciences
semitendinosus
tenderness
sous vide
beef
Trbovich, Victoria R.
The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles
author Trbovich, Victoria R.
author_facet Trbovich, Victoria R.
author_sort Trbovich, Victoria R.
title The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles
title_short The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles
title_full The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles
title_fullStr The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles
title_full_unstemmed The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles
title_sort effects of sous vide cooking on tenderness and protein concentration in young fed beef and cow semitendinosus muscles
publisher The Ohio State University / OhioLINK
publishDate 2017
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282
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