A note on the dependence of meat texture on the temperature of measurement-Reference-Cited by-同舟云学术

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A note on the dependence of meat texture on the temperature of measurement

Published:1975-05 Issue:5 Volume:26 Page:691-695
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ledward David A.,Lawrie Ralston A.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference5 articles.

1. Chemical changes in meat due to processing—A review

2. Temperature-dependent cooking toughness in beef

3. Macromolecular Chemistry of Gelatin, 1964, 1st edn., New York. Academic Press.

4. Meat tenderness and the sliding-filament hypothesis

5. A study of the histological changes in the growing muscles of beef animals

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1. Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature;Poultry Science;2021-08

2. THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY;Theory and practice of meat processing;2019-10-15

3. Thermal analysis of meat and meat products;Journal of Thermal Analysis and Calorimetry;2015-05-12

4. Heat stability of fish muscle proteins;International Journal of Food Science & Technology;2007-06-28

5. Factors affecting the shelf-life of precooked chilled roast pork;International Journal of Food Science & Technology;2007-06-28

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