Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests-Reference-Cited by-同舟云学术

Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests

Published:1998-05 Issue:1 Volume:49 Page:89-99
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Eikelenboom G.,Barnier V.M.H.,Hoving-Bolink A.H.,Smulders F.J.M.,Culioli J.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. The effect of pelvic suspension on shear force values in various beef muscles;Barnier,1994

2. Some effects on the mechanical properties of meat produced by cooking at temperatures between 50 ° and 60 °C;Beilken;Journal of Food Science,1986

3. The effects of some post-slaughter treatments on the mechanical properties of bovine and ovine muscle;Bouton;Journal of Food Science,1972

4. Effect of cooking temperature and time on the shear properties of meat;Bouton;Journal of Food Science,1981

5. Recommendation of reference methods for assessment of meat tenderness;Chrystall,1994

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