Tenderness in relation to the temperature of rigor onset in cold shortened beef
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference6 articles.
1. rigor mortis in beefsternomandibularis muscle at 37°c
2. Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness
3. A cold shortening effect in beef muscles
4. Cold shortening and cooking changes in beef
5. Effect of shortening during cooking on the tenderness and histology of beef
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