Cooking tenderizing in beef-Reference-Cited by-同舟云学术

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Cooking tenderizing in beef

Published:1977-10 Issue:4 Volume:1 Page:271-276
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Davey C.L.,Niederer A.F.

Publisher

Elsevier BV

Subject

Food Science

Reference8 articles.

1. Structural changes in meat during ageing

2. The tenderness of cooked and raw meat from young and old beef animals

3. Effect of mild heat treatment on the nutritive value of low glucosinolate–low erucic acid rapeseed meals

4. The temperature coefficient of beef ageing

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1. Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review;Critical Reviews in Food Science and Nutrition;2023-05-17

2. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects;Foods;2020-10-07

3. Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process;International Journal of Food Properties;2019-01-01

4. Evaluation of marbling and enhancement’s abilities to compensate for reduced beef palatability at elevated degrees of doneness1;Journal of Animal Science;2018-11-19

5. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms;Meat Science;2018-09

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