Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their sensory characteristics and oxidative stability during storage

Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their sensory characteristics and oxidative stability during storage
G. Sánchez, S.R. Vaudagna, J.A. Lasta, E.M. Insani and M.M. Gallinger