Reference methods for the assessment of physical characteristics of meat

This publication has 5 references indexed in Scilit:

• THE EFFECT OF MARINATION AND COOKING ON THE MECHANICAL PROPERTIES OF INTRAMUSCULAR CONNECTIVE TISSUE
  Journal of Muscle Foods, 1991
• The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus
  Meat Science, 1985
• Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme
  Livestock Production Science, 1981
• ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*
  Journal of Texture Studies, 1976
• The effect of repeated freeze–thaw cycles on tenderness and cooking loss in beef
  Journal of the Science of Food and Agriculture, 1973