A RHEOLOGICAL METHOD FOR EVALUATING THE TEXTURAL QUALITIES OF COOKED MUTTON
- 1 May 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (3), 721-724
- https://doi.org/10.1111/j.1365-2621.1977.tb12587.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- EFFECT OF MECHANICAL TENDERIZATION, AGING AND PRESSING ON BEEF QUALITYJournal of Food Science, 1975
- METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHESJournal of Texture Studies, 1975
- EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINEJournal of Texture Studies, 1973
- SURFACE ULTRASTRUCTURE AND TENSILE PROPERTIES OF CATHEPSIN AND COLLAGENASE TREATED MUSCLE FIBERSJournal of Food Science, 1973
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- ASSESSMENT OF BEEF TENDERNESS WITH THE ARMOUR TENDEROMETERJournal of Food Science, 1972
- TEXTURE OF SEMI‐SOLID FOODS: SENSORY AND PHYSICAL CORRELATESJournal of Food Science, 1971
- FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHODJournal of Texture Studies, 1969
- The Effect of Stretch‐Tension During Rigor on Certain Physical Characteristics of Bovine MuscleJournal of Food Science, 1967