Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review-Reference-Cited by-同舟云学术

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Published:2022-04-16 Issue:3 Volume:21 Page:2843-2872
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Schwartz Marbi¹^ORCID,Marais Jeannine¹^ORCID,Strydom Phillip Evert²^ORCID,Hoffman Louwrens Christiaan²³^ORCID

Affiliation:

1. Department of Food Science Stellenbosch University Stellenbosch South Africa

2. Department of Animal Sciences Stellenbosch University Stellenbosch South Africa

3. Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12948

Reference235 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

3. Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks

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