TENSILE PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE AS AFFECTED BY HEATING RATE AND END POINT TEMPERATURE
- 1 June 1976
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 7 (1), 77-85
- https://doi.org/10.1111/j.1745-4603.1976.tb01383.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATESJournal of Food Science, 1975
- EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESSJournal of Food Science, 1973
- THE EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON THE MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLEJournal of Food Science, 1972
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972
- PREDICTING MEAT TENDERNESS FROM MUSCLE TENSILE PROPERTIESJournal of Texture Studies, 1972
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- EVALUATION OF CERTAIN PHYSICAL PROPERTIES OF MEAT USING A UNIVERSAL TESTING MACHINEJournal of Food Science, 1971
- Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat ApplicationJournal of Animal Science, 1969
- EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF1Journal of Food Science, 1943