EFFECTS OF MUSCLE AND COOKERY METHOD ON PALATABILITY OF BEEF FROM SEVERAL BREEDS AND BREED CROSSES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb14488.x/fullpdf
Reference23 articles.
1. Beef Carcass Maturity Indicators and Palatability Attributes
2. Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic Considerations
3. PREDICTIVE VALUE OF USDA BEEF QUALITY GRADE FACTORS FOR COOKED MEAT PALATABILITY
4. SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKSb
5. EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEFb,
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3. VARIATIONS IN THE SENSORY PROPERTIES OF BEEF AS AFFECTED BY SEX CONDITION, MUSCLE AND POSTMORTEM AGING;Journal of Food Quality;1989-02
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5. THE INFLUENCES OF BREED OF SIRE AND SEX ON BOVINE INTRAMUSCULAR COLLAGEN CONTENT AND SOLUBILITY AFTER VARIOUS INTERVALS OF POSTMORTEM AGING;Canadian Journal of Animal Science;1982-03-01
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