Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13934.x/fullpdf
Reference26 articles.
1. Response of beef roasts differing in finish, location and size to two rates of heat application;Bayne;J. Anim. Sci.,1969
2. The effects of cooking temperature and hme on some mechanical properties of meat;Bouton;J. Food Sci.,1972
3. Changes in the tenderness of meat cooked at 50-65°C;Bouton;J. Food Sci.,1981
4. The effects of long term cooking on shear force deformation curves;Bouton;J. Text. Stud.,1977
5. Effect of cooking temperature and time on the shear properties of meat;Bouton;J. Food Sci.,1981
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