MEASUREMENT OF BEEF TENDERNESS AND TENDERIZATION OF BEEF BY TENDERAY PROCESS1
- 1 November 1946
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 11 (6) , 525-534
- https://doi.org/10.1111/j.1365-2621.1946.tb16385.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- SOME CHEMICAL CHANGES ACCOMPANYING TENDERIZATION OF BEEFJournal of Food Science, 1942
- EFFECT OF METAL SKEWERS ON COOKING TIME AND TEXDERNESS OF BEEF1Journal of Food Science, 1941
- SOME MODIFICATIONS OF THE PAIRED‐EATING METHOD IN MEAT COOKERY RESEARCH 1Journal of Food Science, 1940
- The Sterilamp. Its Electrical and Radiation CharacteristicsTransactions of The Electrochemical Society, 1940
- TENDERNESS OF MEAT: I. A RECORDING APPARATUS FOR ITS ESTIMATION, AND RELATION BETWEEN pH AND TENDERNESSCanadian Journal of Research, 1939
- A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT—THE PAIRED‐EATING METHODJournal of Food Science, 1936