The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07112.x/fullpdf
Reference25 articles.
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2. Heating method and final temperature affect processing characteristics of beef semimembranosus muscle;Boles;Meat Sci,2002
3. The effects of cooking temperature and time on some mechanical properties of meat;Bouton;J Food Sci,1972
4. Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels;Camou;J Food Sci,1989
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