Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus
Food Science and Technology International
Published online on December 05, 2024
Abstract
Food Science and Technology International, Volume 32, Issue 3, Page 298-309, April 2026.
The study investigated phosphate's effects on tenderness and lipid oxidation in beef cooked sous-vide. Semitendinosus beef cuts were treated with 0.15% and 0.3% sodium tripolyphosphate (STPP), and plain water (0% STPP). These cuts were then sous-vide ...
The study investigated phosphate's effects on tenderness and lipid oxidation in beef cooked sous-vide. Semitendinosus beef cuts were treated with 0.15% and 0.3% sodium tripolyphosphate (STPP), and plain water (0% STPP). These cuts were then sous-vide ...