Using microwave cooking to evaluate tenderness and its relationship to sensory analysis-Reference-Cited by-同舟云学术

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Published:2018-10-07 Issue:6 Volume:49 Page:612-618
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Silva Douglas R. G.¹^ORCID,Haddad Gabriela B. S.¹,Fontes Paulo R.¹,Holman Benjamin W. B.²,Ramos Alcinéia L. S.¹,Hopkins David L.²,Ramos Eduardo M.¹

Affiliation:

1. Departamento de Ciência dos Alimentos; Universidade Federal de Lavras (UFLA); Lavras Minas Gerais Brazil

2. NSW Department of Primary Industries; Centre for Red Meat and Sheep Development; Cowra New South Wales Australia

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12367/fullpdf

Reference39 articles.

1. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle;Aroeira;Meat Science,2016

2. Changes in pH and water holding properties of longissimus dorsi muscle during beef ageing;Boakye;Meat Science,1993

3. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks;Caine;Meat Science,2003

4. Tenderness and cooking loss of beef and pork. I. Relative effects of microwave cooking, deep-fat frying, and oven-broiling;Carpenter;Journal of the American Dietetic Association,1968

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