The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles
- 1 March 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (2) , 375-381
- https://doi.org/10.1111/j.1365-2621.1965.tb00317.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Relationship of Extensibility of Muscle Fibers to Tenderness of BeefJournal of Food Science, 1961
- The Relationship of Fatness in Yearling Steers to Juiciness and Tenderness of Broiled and Braised Steaks2Journal of Animal Science, 1956
- QUALITY AND PALATABILITY OF BEEF AS AFFECTED BY METHOD OF FEEDING AND CARCASS GRADE1Journal of Food Science, 1948