THE EFFECTS OF LONG TERM COOKING ON SHEAR FORCE‐DEFORMATION CURVES
- 1 September 1977
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 8 (3), 297-310
- https://doi.org/10.1111/j.1745-4603.1977.tb01183.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- INFLUENCE OF CONSTRAINT DURING HEATING AND COOLING ON THE MECHANICAL PROPERTIES OF COLLAGENOUS TISSUEJournal of Food Science, 1977
- PRESSURE-HEAT TREATMENT OF POST-RIGOR MUSCLE: OBJECTIVE-SUBJECTIVE MEASUREMENTSJournal of Food Science, 1977
- PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESSJournal of Food Science, 1977
- ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*Journal of Texture Studies, 1976
- Structural changes in beef muscle during ageingJournal of the Science of Food and Agriculture, 1976
- CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTIONJournal of Food Science, 1975
- OBJECTIVE‐SUBJECTIVE ASSESSMENT OF MEAT TENDERNESSJournal of Texture Studies, 1975
- CHANGES IN THE MECHANICAL PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIMEJournal of Food Science, 1974
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971