Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cooking
- 1 November 1974
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 25 (11) , 1411-1418
- https://doi.org/10.1002/jsfa.2740251109
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Rapid fixation and embedding for electron microscopyTissue and Cell, 1970
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus MuscleJournal of Food Science, 1963
- The sarcolemma and fibrous envelope of striated muscles in beefExperimental Cell Research, 1956