Version 1
: Received: 21 June 2024 / Approved: 22 June 2024 / Online: 24 June 2024 (11:39:43 CEST)
How to cite:
Calvache Muñoz, M. C.; Ramos Velasco, J. C.; Potosí Rodríguez, S. F.; Nieto Galván, Z. R. Implementation of the Dry Maturation Method and the Sous-Vide Cooking Technique in Bone-In Beef for the Creation of Gastronomic Products. Preprints2024, 2024061581. https://doi.org/10.20944/preprints202406.1581.v1
Calvache Muñoz, M. C.; Ramos Velasco, J. C.; Potosí Rodríguez, S. F.; Nieto Galván, Z. R. Implementation of the Dry Maturation Method and the Sous-Vide Cooking Technique in Bone-In Beef for the Creation of Gastronomic Products. Preprints 2024, 2024061581. https://doi.org/10.20944/preprints202406.1581.v1
Calvache Muñoz, M. C.; Ramos Velasco, J. C.; Potosí Rodríguez, S. F.; Nieto Galván, Z. R. Implementation of the Dry Maturation Method and the Sous-Vide Cooking Technique in Bone-In Beef for the Creation of Gastronomic Products. Preprints2024, 2024061581. https://doi.org/10.20944/preprints202406.1581.v1
APA Style
Calvache Muñoz, M. C., Ramos Velasco, J. C., Potosí Rodríguez, S. F., & Nieto Galván, Z. R. (2024). Implementation of the Dry Maturation Method and the Sous-Vide Cooking Technique in Bone-In Beef for the Creation of Gastronomic Products. Preprints. https://doi.org/10.20944/preprints202406.1581.v1
Chicago/Turabian Style
Calvache Muñoz, M. C., Sandra Faisuler Potosí Rodríguez and Zoila Rosa Nieto Galván. 2024 "Implementation of the Dry Maturation Method and the Sous-Vide Cooking Technique in Bone-In Beef for the Creation of Gastronomic Products" Preprints. https://doi.org/10.20944/preprints202406.1581.v1
Abstract
The science behind the curing process and the sous-vide cooking technique has advanced significantly in recent years. Variables such as temperature, time, and microbial growth, among others, have a substantial impact on the preparation and acceptance of culinary creations. This study focused on evaluating the dry aging method and the sous-vide cooking technique applied to various cuts of bone-in beef (Rack, Tomahawk, New York, and Rib Eye) subjected to different aging periods (28, 32, 42, and 45 days) under controlled temperature and storage conditions. The resulting samples underwent microbiological analysis after the curing method and the sous-vide cooking process, and they were also used in different culinary preparations to measure their degree of acceptability.
Keywords
Dry maturation; sous-vide cooking; bone-in beef.
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
