The effect of cooling rate on beef tenderness: The significance of pH at 7 °C

Author:

Hannula Tapio,Puolanne Eero

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. AMSA (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness of fresh meat. Chicago: American Meat Science Association

2. Bekken, K. E., Berg, J., Frøystein, T., & Hildrum, K. I. (1996). Susceptibility of individual beef carcasses to toughening by different chilling regimes. In Proceedings of the 42nd international congress of meat science and technology (pp. 392–393). Den Haag, Holland

3. Bendall, J. R. (1973a). The biochemistry of rigor mortis and cold-contracture. In Proceedings of the 19th european meeting of meat research workers (pp. 1–27). Paris, France

4. Postmortem changes in muscle;Bendall,1973

5. Optimisation of tenderisation, ageing and tenderness;Dransfield;Meat Science,1994

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