Cooking tenderizing in beef
- 31 October 1977
- journal article
- Published by Elsevier in Meat Science
- Vol. 1 (4), 271-276
- https://doi.org/10.1016/0309-1740(77)90022-5
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Effect of mild heat treatment on the nutritive value of low glucosinolate–low erucic acid rapeseed mealsJournal of the Science of Food and Agriculture, 1976
- The temperature coefficient of beef ageingJournal of the Science of Food and Agriculture, 1976
- Effects of ageing and cooking on the tenderness of beef muscleJournal of the Science of Food and Agriculture, 1976
- The tenderness of cooked and raw meat from young and old beef animalsJournal of the Science of Food and Agriculture, 1975
- Factors Affecting Tenderness During Heating of MeatPublished by Elsevier ,1973
- Structural changes in meat during ageingInternational Journal of Food Science & Technology, 1967