The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus-Reference-Cited by-同舟云学术

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The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus

Published:1985-01 Issue:1 Volume:12 Page:39-60
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Purslow Peter P.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

2. POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTURE

3. DIMENSIONAL CHANGES IN MEAT DURING COOKING

4. Measuring the tenderness of meat by means of a mechanical shear;Bratzler,1932

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