Tenderness of Beef..
- 1 September 1962
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 27 (5) , 469-475
- https://doi.org/10.1111/j.1365-2621.1962.tb00129.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Meat Tenderness Factors, Determination of Collagen in Raw and Cooked Beef from Two Muscles by Alkali-Insoluble, Autoclave-Soluble Nitrogen and by Hydroxyproline ContentJournal of Agricultural and Food Chemistry, 1962
- Relationship of Extensibility of Muscle Fibers to Tenderness of BeefJournal of Food Science, 1961
- SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKSa,bJournal of Food Science, 1959
- VARIATIONS IN TENDERNESS WITHIN THREE MUSCLES FROM BEEF ROUND a,b,cJournal of Food Science, 1958
- EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEF a,b,Journal of Food Science, 1957
- THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEFJournal of Food Science, 1956