The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1965.tb00317.x/fullpdf
Reference23 articles.
1. AOAC . 1960 . "Official methods of analysis." 9th ed. p.297 .
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1. Water distribution in porcine M. longissimus dorsi in relation to sensory properties;Meat Science;1986-01
2. LOW-TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF;Journal of Food Science;1979-11
3. Muscle Characteristics and Meat Quality of Lambs, Grown on Different Nutritional Planes. IV. Effect on Meat Quality;Agricultural and Biological Chemistry;1979-03
4. Correlations between Physico-chemical Characteristics of LambL. dorsiMuscle;Agricultural and Biological Chemistry;1976-12
5. Meat production of Friesian steers: the effect of intramuscular fat on palatability and the effect of growth rates on composition changes;Australian Journal of Agricultural Research;1974
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