EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 3. COOKING YIELDS AND FAT RETENTION OF THE SEPARABLE LEAN
- 1 January 1992
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 3 (1) , 73-81
- https://doi.org/10.1111/j.1745-4573.1992.tb00672.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEANJournal of Muscle Foods, 1992
- EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 1. SEPARATE TISSUE COMPONENTSJournal of Muscle Foods, 1992
- Effect of Trim Level, Cooking Method, and Chop Type on Lipid Retention, Caloric Content, and Cholesterol Level in Cooked PorkJournal of Food Science, 1988
- Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External FatJournal of Food Science, 1988
- Effect of Temperature and Method of Cookery on the Retention of Intramuscular Lipid in Beef and Pork2Journal of Animal Science, 1985
- Nutrient Composition of Lamb of Two Age GroupsJournal of Food Science, 1984
- Nutrient Composition of Fresh Retail PorkJournal of Food Science, 1983
- Comparisons of methods for calculating retentions of nutrients in cooked foodsJournal of Agricultural and Food Chemistry, 1975
- External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture ContentJournal of Food Science, 1969