HEATING EFFECTS ON BOVINE SEMITENDINOSUS: SHEAR, MUSCLE FIBER MEASUREMENTS, AND COOKING LOSSES
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1), 10-12
- https://doi.org/10.1111/j.1365-2621.1978.tb09724.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- TENSILE PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE AS AFFECTED BY HEATING RATE AND END POINT TEMPERATUREJournal of Texture Studies, 1976
- THERMAL EFFECTS ON THE LENGTH OF SARCOMERES IN MUSCLES HELD AT DIFFERENT TENSIONSJournal of Food Science, 1975
- HEAT‐INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGENJournal of Food Science, 1973
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLESJournal of Food Science, 1972
- Relationship of Alkali and Ringer Insoluble Collagen to Tenderness of Beef Heated at Two RatesJournal of Animal Science, 1971
- LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble ComponentsJournal of Food Science, 1970
- Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat ApplicationJournal of Animal Science, 1969
- Relationship of Fiber Diameter to Tenderness and Meatiness as Influenced by Bovine AgeJournal of Animal Science, 1962
- EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF1Journal of Food Science, 1943