Effect of mode of cutting on cooking loss in beef
- 1 August 1974
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 25 (8), 939-946
- https://doi.org/10.1002/jsfa.2740250809
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The effect of repeated freeze–thaw cycles on tenderness and cooking loss in beefJournal of the Science of Food and Agriculture, 1973
- A prolonged pre-rigor condition in aerobic surfaces of ox muscleJournal of the Science of Food and Agriculture, 1973
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- The sarcolemma and fibrous envelope of striated muscles in beefExperimental Cell Research, 1956