EFFECTS OF MUSCLE AND COOKERY METHOD ON PALATABILITY OF BEEF FROM SEVERAL BREEDS AND BREED CROSSES
- 1 September 1977
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 42 (5), 1322-1324
- https://doi.org/10.1111/j.1365-2621.1977.tb14488.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- PREDICTIVE VALUE OF USDA BEEF QUALITY GRADE FACTORS FOR COOKED MEAT PALATABILITYJournal of Food Science, 1975
- Chemical Composition of Carcasses from Hereford, Limousin and Simmental Crossbred Cattle as Related to Growth and Meat PalatabilityJournal of Animal Science, 1975
- Beef Carcass Maturity Indicators and Palatability AttributesJournal of Animal Science, 1974
- EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESSJournal of Food Science, 1973
- Various Chemical and Histological Characteristics of Beef Muscle as Related to Tenderness4Journal of Animal Science, 1970
- Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic ConsiderationsJournal of Animal Science, 1968
- Influence of Marbling and Carcass Grade on the Physical and Chemical Characteristics of BeefJournal of Animal Science, 1967
- SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKSa,bJournal of Food Science, 1959
- EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEF a,b,Journal of Food Science, 1957
- THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUESJournal of Food Science, 1955