Precision in the measurement of meat texture
- 1 January 1980
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 31 (1), 62-66
- https://doi.org/10.1002/jsfa.2740310110
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Intramuscular composition and texture of beef musclesJournal of the Science of Food and Agriculture, 1977
- A RHEOLOGICAL METHOD FOR EVALUATING THE TEXTURAL QUALITIES OF COOKED MUTTONJournal of Food Science, 1977
- SOME ASPECTS OF RAW MEAT TENDERNESS. A Study of Some Factors Affecting Its Change with Cooking and a New Means of MeasurementJournal of Food Science, 1973
- SYSTEMATIC VARIATION IN TOUGHNESS WITHIN THE BEEF LONGISSIMUS DORSI AND SOME OF ITS IMPLICATIONSJournal of Food Science, 1973
- Determination of Shear Force Value of Major Beef MusclesCanadian Institute of Food Science and Technology Journal, 1973
- MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast BeefJournal of Texture Studies, 1972
- Some observations on the histology of cold‐shortened muscleInternational Journal of Food Science & Technology, 1969
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966