Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat-Reference-Cited by-同舟云学术

Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat

Published:2004-01 Issue:1 Volume:66 Page:91-96
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Combes S.,Lepetit J.,Darche B.,Lebas F.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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2. Bailey, A. J., & Light, N. D. (1989). Chapter 8—The role of connective tissue in determining the textural quality of meat. In Connective tissue in meat and meat products, pp. 170–194. Elsevier Applied Science, London, UK.

3. Rabbit carcass and meat quality;Bernardini Battaglini;Italian Journal of Food Science,1994

4. Pyridinoline cross-links in bovine muscle collagen;Bosselmann;Journal of Food Science,1995

5. Changes in the tenderness of meat cooked at 50–65 °C;Bouton;Journal of Food Science,1981

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