Meat cooking techniques—Part 1: A preliminary study of the effect of the rate of heating in water
- 1 October 1978
- journal article
- Published by Elsevier in Meat Science
- Vol. 2 (4) , 251-262
- https://doi.org/10.1016/0309-1740(78)90026-8
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Differential scanning calorimetric studies of muscle and its constituent proteinsJournal of the Science of Food and Agriculture, 1977
- COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFERJournal of Food Science, 1976
- TENSILE PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE AS AFFECTED BY HEATING RATE AND END POINT TEMPERATUREJournal of Texture Studies, 1976
- Einfluß der kapazitiven Hochfrequenz‐Erwärmung auf das Wasserbindungsvermögen von Fleisch. 2. Mitt. Veränderungen des Wasserbindungsvermögens von Rindfleisch in Abhängigkeit von der steigenden Temperatur im HF‐FeldMolecular Nutrition & Food Research, 1976
- Einfluß der kapazitiven Hochfrequenz‐Erwärmung auf das Wasserbindungsvermögen von Fleisch January Mitt. Einfluß der Proteindenaturationsgeschwindigkeit im kapazitiven HF‐Feld und im Wasserbad auf die Wasserbindung von RindfleischMolecular Nutrition & Food Research, 1976
- QUALITY CHARACTERISTICS OF BROILED AND ROASTED BEEF STEAKSJournal of Food Science, 1975
- Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cookingJournal of the Science of Food and Agriculture, 1974
- EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOINJournal of Food Science, 1971
- Effect of Temperature and Cut on Quality of Pork RoastJournal of the American Dietetic Association, 1970
- EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORSJournal of Food Science, 1970