The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue-Reference-Cited by-同舟云学术

The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

Published:2000-07 Issue:3 Volume:55 Page:301-307
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Christensen Mette,Purslow Peter P.,Larsen Lone M.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. The elastin content of various muscles of beef animals;Bendall;Journal of Science Food and Agriculture,1967

2. The effects of cooking temperature and time on some mechanical properties of meat;Bouton;Journal of Food Science,1972

3. Heat-induced changes in myofibrillar proteins of bovine longissimus muscle;Cheng;Journal of Food Science,1979

4. Temperature-dependent cooking toughness in beef;Davey;Journal of Science Food and Agriculture,1974

5. Devine, C. E., Bell, R. G., Lovatt, S., & Chrystall, B. B. In L. E. Jeremiah. Freezing effects on meat quality (pp. 51–84). New York: Marcel Decker.

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