Changes in the Tenderness of Meat Cooked at 50–65°C
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2), 475-478
- https://doi.org/10.1111/j.1365-2621.1981.tb04889.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Cooking tenderizing in beefMeat Science, 1977
- Effects of ageing and cooking on the tenderness of beef muscleJournal of the Science of Food and Agriculture, 1976
- Effect of Carcass Maturity and Internal Temperature on Bovine Longissimus AttributesJournal of Animal Science, 1970
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966