Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under
strictly controlled conditions of time and temperature. Over the past few years, scientific …

We investigated the effects of the presence or absence of transglutaminase (TGase) on the
quality of tilapia surimi and kamaboko prepared at different thermal temperatures and …

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt
(YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80° C on changes in the …

This study aimed to determine the effect of wet ageing time (4, 14 and 21 days) on the
quality of sous-vide cooked beef products. The research material consisted of longissimus …

The aim of this study was to determine the effects of sous-vide cooking temperature on the
triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide …

With rising consumer demand for fast-food options, quick-service restaurants are constantly
developing new menu items to attract consumers. Sous vide cookery has become popular …

The production of sausages without the use of phosphates and sodium nitrite improves the
quality and safety of the product, meeting the demand of consumers for natural and healthy …

Cooler aging beef cuts have been the standard method to increase tenderness and value of
beef cuts. However, this technique is not time efficient as it may take days to weeks for the …

Перспективним є використання прополісу як унікального харчового інгредієнту з
усвідомленням важливості кожного технологічного етапу та формування його якості …