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Effect of cooking on the quality of beef Semitendinosus muscle

Effect of cooking on the quality of beef Semitendinosus muscle

Ciencia e Tecnologia de Alimentos 27(3): 441-445

The purpose of this experiment was to determine the effectiveness of heat treatments in water and in steam at 80 degrees C to inactivate the bacterium Clostridium botulinum type E in samples of beef semitendinosus muscle. The product's tenderness was evaluated based on a Warner-Bratzler Shear Force (WBSF) analysis and its attributes of juiciness, subjective tenderness, flavour and connective tissue were evaluated sensorially.

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