Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)-Reference-Cited by-同舟云学术

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Published:2007-06 Issue:3 Volume:80 Page:813-821
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

García-Segovia P.,Andrés-Bello A.,Martínez-Monzó J.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle;Bertola;Journal of Food Processing and Preservation,1994

3. Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction;Bouton;Journal of Food Science,1975

4. CIE (Commission Internationale de l’eclairage) (1978). Recommendations on uniform colourspaces–colour equations, psychometric colour terms. Supplement No. 2 to CIE Publ. No. 15 (E-1.3.L) 1971/9TC-1-3, CIE, Paris.

5. Scanning electron microscopy of bovine muscle. Effect of heating on ultrastructure;Cheng;Journal of Food Science,1976

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