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Étude de l'effet combiné des épices et de la marinade sur la viande de bœuf emballée sous vide.

Study of the combined effect of spices and marination on beef meat vacuum packaged.

Auteurs : ISTRATI D., CONSTANTIN O., IONESCU A., et al.

Type d'article : Article

Résumé

Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Control samples were represented by raw meat without marination treatment but stored under the same conditions as marinated samples.

Détails

  • Titre original : Study of the combined effect of spices and marination on beef meat vacuum packaged.
  • Identifiant de la fiche : 30007506
  • Langues : Anglais
  • Source : Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 35 - n. 2
  • Date d'édition : 12/2011

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