Effect of Cooking Temperature and Time on the Shear Properties of Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb02996.x/fullpdf
Reference25 articles.
1. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
2. A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS
3. FACTORS AFFECTING TENSILE AND WARNER-BRATZLER SHEAR VALUES OF RAW AND COOKED MEAT
4. CHANGES IN THE MECHANICAL PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME
5. CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION
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