Textural Characteristics of Beef: Effects of the Heating System
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 216-219
- https://doi.org/10.1111/j.1365-2621.1981.tb14567.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- RELATIONSHIP OF HYDROXYPROLINE SOLUBILIZED TO TENDERNESS OF BOVINE MUSCLEJournal of Food Science, 1978
- HEATING EFFECTS OF BOVINE SEMITENDINOSUS: PHASE CONTRAST MICROSCOPY AND SCANNING ELECTRON MICROSCOPYJournal of Food Science, 1978
- HEATING EFFECTS ON BOVINE SEMITENDINOSUS: SHEAR, MUSCLE FIBER MEASUREMENTS, AND COOKING LOSSESJournal of Food Science, 1978
- OBJECTIVE‐SUBJECTIVE ASSESSMENT OF MEAT TENDERNESSJournal of Texture Studies, 1975
- CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATESJournal of Food Science, 1975
- HEAT‐INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGENJournal of Food Science, 1973
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971
- LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble ComponentsJournal of Food Science, 1970
- Heat Induced Changes of Moisture in Turkey MusclesJournal of Food Science, 1967
- The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus MuscleJournal of Food Science, 1963