Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking-Reference-Cited by-同舟云学术

Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking

Published:2000-08 Issue:4 Volume:55 Page:421-425
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Powell T.H,Dikeman M.E,Hunt M.C

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of extended cook times on certain physical and chemical characteristics of beef prepared in a waterbath;Dinardo;Journal of Food Science,1984

5. The solubility of intramuscular collagen in meat animals of various ages;Hill;Journal of Food Science,1966

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