Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus
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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 cooked at... ...
