Effect of shortening during cooking on the tenderness and histology of beef
- 1 November 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (11) , 1711-1720
- https://doi.org/10.1002/jsfa.2740261113
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- New Concepts in Meat ProcessingPublished by Elsevier ,1975
- Collagen fibre arrangement in intramuscular connective tissue. Changes associated with muscle shortening and their possible relevance to raw meat toughness measurementsInternational Journal of Food Science & Technology, 1974
- 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
- Temperature‐dependent cooking toughness in beefJournal of the Science of Food and Agriculture, 1974
- Effect of mode of cutting on cooking loss in beefJournal of the Science of Food and Agriculture, 1974
- A prolonged pre-rigor condition in aerobic surfaces of ox muscleJournal of the Science of Food and Agriculture, 1973
- MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 10. Effect of Internal Temperature and Carcass Maturity on Structure of Bovine LongissimusJournal of Food Science, 1971
- Some observations on the histology of cold‐shortened muscleInternational Journal of Food Science & Technology, 1969
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966