How to Measure the Water-Holding Capacity of Meat? Recommendation of Standardized Methods
- 1 January 1987
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperaturesMeat Science, 1983
- 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 programmeLivestock Production Science, 1981
- Influence of Postmortem Changes in Bovine Muscle on the Water‐Holding Capacity of Beef. Postmortem Storage of Muscle at Various Temperatures Between 0 and 30°CJournal of Food Science, 1981
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972