BOVINE MUSCLE COOKED FROM THE FROZEN STATE AT LOW TEMPERATURE
- 1 March 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2), 411-416
- https://doi.org/10.1111/j.1365-2621.1976.tb00630.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- EFFECTS OF END POINT AND OVEN TEMPERATURES ON BEEF ROASTS COOKED IN OVEN FILM BAGS AND OPEN PANSJournal of Food Science, 1973
- LAMB AND BEEF ROASTS COOKED FROM THE FROZEN STATE BY DRY AND MOIST HEATJournal of Food Science, 1972
- EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORSJournal of Food Science, 1970
- 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
- Heat Induced Changes of Moisture in Turkey MusclesJournal of Food Science, 1967
- Effect of Cooking Method and Grade on Beef RoastsJournal of the American Dietetic Association, 1960
- Cooking Choice Grade, Top Round Beef Roasts . Effect of Internal Temperature on Yield and Cooking TimeJournal of the American Dietetic Association, 1960
- THE EFFECT OF BRAISING AND PRESSURE SAUCEPAN COOKERY ON THE COOKING LOSSES, PALATABILITY, AND NUTRITIVE VALUE OF THE PROTEINS OF ROUND STEAKSabJournal of Food Science, 1955
- EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF1Journal of Food Science, 1943