EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER LOSS OF DRY COOKED BOVINE MUSCLE
- 1 September 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (5) , 1325-1330
- https://doi.org/10.1111/j.1365-2621.1977.tb14489.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- FACTORS INFLUENCING COOKING LOSSES FROM MEATJournal of Food Science, 1976
- SCANNING ELECTRON MICROSCOPY OF AGED FREE AND RESTRAINED BOVINE MUSCLEJournal of Food Science, 1976
- Effect of shortening during cooking on the tenderness and histology of beefJournal of the Science of Food and Agriculture, 1975
- INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLEJournal of Food Science, 1973
- THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER‐HOLDING CAPACITYJournal of Food Science, 1972
- PORE SIZE EFFECT IN THE FIREEZE DRYING PROCESSJournal of Food Science, 1971
- Bread as a source of proteinInternational Journal of Food Science & Technology, 1967
- Fiber Arrangement and Micro‐Structure of Bovine Longissimus Dorsi MuscleJournal of Food Science, 1965
- Sarcomere length of free and restrained bovine muscles at low temperature as related to tendernessJournal of the Science of Food and Agriculture, 1965
- CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEATaJournal of Food Science, 1960