Sensory characteristics of meat cooked for prolonged times at low temperature
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
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2. Some effects on the mechanical-properties of meat produced by cooking at temperatures between 50-degrees and 60-degrees-C;Beilken;Journal of Food Science,1986
3. The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality;Bejerholm;Food Quality and Preference,2004
4. Biochemistry of myoglobin. VII. The effect of cooking on myoglobin in beef muscle;Bernofsky;Journal of Food Science,1959
5. Changes in the tenderness of meat cooked at 50–65-degrees-C;Bouton;Journal of Food Science,1981
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