PALATABILITY AND COOKING CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 871-874
- https://doi.org/10.1111/j.1365-2621.1977.tb12626.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- New Concepts in Meat ProcessingPublished by Elsevier ,1975
- Factors Affecting Tenderness During Heating of MeatPublished by Elsevier ,1973
- The basis of meat textureJournal of the Science of Food and Agriculture, 1972
- THE EFFECT OF PRE‐RIGOR CHANGES ON MEAT TENDERNESS. A ReviewJournal of Food Science, 1972
- LAMB AND BEEF ROASTS COOKED FROM THE FROZEN STATE BY DRY AND MOIST HEATJournal of Food Science, 1972
- Stress during Growth. II. Effects on Palatability and Cooking Characteristics of Lamb MeatJournal of Animal Science, 1963
- A Method for Determining Press Fluid in Cooked BeefJournal of Food Science, 1963
- Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal TemperaturesJournal of Food Science, 1963
- EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEF a,b,Journal of Food Science, 1957