The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle
- 1 November 1963
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 28 (6) , 711-718
- https://doi.org/10.1111/j.1365-2621.1963.tb01678.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Cooking Choice Grade, Top Round Beef Roasts . Effect of Internal Temperature on Yield and Cooking TimeJournal of the American Dietetic Association, 1960
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- Effect of Cooking on MeatBritish Journal of Nutrition, 1949
- Rate of shrinkage of tendon collagen: Heat, entropy, and free energy of activation of the shrinkage of untreated tendon; effect of acid, salt, pickle, and tannage on the activation of tendon collagenJournal of Research of the National Bureau of Standards, 1949
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945
- EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF1Journal of Food Science, 1943