FACTORS AFFECTING TENSILE AND WARNER‐BRATZLER SHEAR VALUES OF RAW AND COOKED MEAT
- 1 December 1978
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 9 (4), 395-413
- https://doi.org/10.1111/j.1745-4603.1978.tb01215.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- THERMAL CONTRACTION OF MEAT DURING COOKING AND ITS POSSIBLE INFLUENCE ON TENDERNESSJournal of Texture Studies, 1976
- ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*Journal of Texture Studies, 1976
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- POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTUREJournal of Texture Studies, 1975
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965