Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.

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dc.contributorVANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JUNIOR, UNIVERSIDADE DE SÃO PAULO; RENATA TIEKO NASSU, CPPSE.
dc.creatorFRANCISCO, V. C.
dc.creatorSILVA, K. F.
dc.creatorCARVALHO, S. C. S.
dc.creatorBOGUSZ JUNIOR, S.
dc.creatorNASSU, R. T.
dc.date2024-09-30T15:54:17Z
dc.date2024-09-30T15:54:17Z
dc.date2024-09-30
dc.date2024
dc.date.accessioned2026-07-07T05:33:44Z
dc.descriptionSous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1].
dc.formatp. 205-206.
dc.identifierIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 70., 2024, Foz do Iguaçu, PR. Proceedings... Foz do Iguaçu, PR: Funpec, 2024.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167683
dc.identifier.urihttp://hdl.handle.net/123456789/495049
dc.languageeng
dc.rightsopenAccess
dc.subjectSob vácuo
dc.subjectCooking technique
dc.subjectCompostos voláteis
dc.subjectFlavor of cooked meat
dc.subjectSous vide
dc.subjectVolatile compounds
dc.titleEffect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.
dc.typeResumo em anais e proceedings

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