- Article
Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat
- Konan Charles Aimeric N’Gatta,
- Alain Kondjoyan,
- Raphael Favier,
- Jason Sicard,
- Jacques Rouel,
- Dominique Gruffat and
- Pierre-Sylvain Mirade
This study investigated the effect of combining tumbling and sous-vide cooking processes on the tenderness, cooking losses and colour of bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half of the ST muscles were tumbled for 12...

