Quality of Restructured Steaks: Effects of Days on Feed, Fat Level, and Cooking Method
- 1 May 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (3) , 685-688
- https://doi.org/10.1111/j.1365-2621.1985.tb13772.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection OvensJournal of Food Science, 1982
- Palatability, Shelflife and Chemical Differences between Forage- and Grain-Finished BeefJournal of Animal Science, 1980
- Fatty Acid Composition of Bovine Lipids as Influenced by Diet, Sex and Anatomical Location and Relationship to Sensory CharacteristicsJournal of Animal Science, 1979
- COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERYJournal of Food Science, 1979
- Nutritional Regime Effects on Quality and Yield Characteristics of Beef2Journal of Animal Science, 1978
- Comparison of Forage-Finished and Grain-Finished Beef CarcassesJournal of Animal Science, 1977
- EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUSJournal of Food Science, 1977
- CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKSJournal of Food Science, 1976
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971
- Meat Analysis, Rapid Determination of Fat in Meat ProductsJournal of Agricultural and Food Chemistry, 1955