Texture of beefM. semitendinosus heated before, during and after development ofRigor Mortis
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness
2. The Histology of Pre-Rigor and Post-Rigor Ox Muscle Before and After Cooking and Its Relation to Tenderness
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4. MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast Beef
5. Heat Coagulation of Muscle Proteins
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1. Physicochemical Changes of Beef Loin by Different Cooking Methods;Korean Journal of Food Preservation;2012-06-30
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3. Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins;Journal of Food Engineering;2000-05
4. Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle;Journal of Food Science;1995-05
5. FIBRE FRACTURE OF BOVINE M. PECTORALIS PROFUNDUS MUSCLE COOKED PRE- AND POSTRIGOR;Journal of Texture Studies;1995-02
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