Tenderness in relation to the temperature of rigor onset in cold shortened beef
- 1 February 1976
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 27 (2) , 193-196
- https://doi.org/10.1002/jsfa.2740270219
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- rigor mortis in beef sternomandibularis muscle at 37°cJournal of the Science of Food and Agriculture, 1975
- Effect of shortening during cooking on the tenderness and histology of beefJournal of the Science of Food and Agriculture, 1975
- Cold shortening and cooking changes in beefJournal of the Science of Food and Agriculture, 1975
- Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cookingJournal of the Science of Food and Agriculture, 1974
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963