Effect of heating rate on shortening, ultrastructure, and fracture behavior of prerigor beef muscle
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
1. Effect of Heating Rate on Shortening of Prerigor Chicken Breast Muscle
2. Shortening and tenderness of pre-rigor heated beef: Part 1 — Effect of heating rate on muscles of youthful and mature carcasses
3. Design of Experiments;Anderson,1974
4. The basis of meat texture
5. The Physiology and Chemistry of Rigor Mortis, with Special Reference to the Aging of Beef
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