ShareDevelopment of a technique for measuring tenderness in meat using a "Tensipresser".
Author(s) : NAKAI H., TANABE R., ANDO S., IKEDA T., NISHIZAWA M.
Summary
Setting of the operating conditions for determining physical strength and tenderness in pork meat with this measurement device. Rheological property changes in meat were investigated before or after cooking, cooking or cold storage.
Details
- Original title: Development of a technique for measuring tenderness in meat using a "Tensipresser".
- Record ID : 1994-3609
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Measurement; Meat; Rheology; Pork; Cold storage; Development; Cooking
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The effect of conditioning on the strength of p...
- Author(s) : LEWIS G. J., PURSLOW P. P., RICE A. E.
- Date : 1991
- Languages : English
- Source: Meat Sci. - vol. 30 - n. 1
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Biogenic amine sources in cooked cured shoulder...
- Author(s) : HERNANDEZ JOVER T., IZQUIERDO PULIDO M., VECIANA NOGUES M. T., VIDAL-CAROU M. C.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 10
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Testing of scanner and colour-meter for observa...
- Author(s) : NOVOTNÁ P., KÝHOS K., LANDFELD A., et al.
- Date : 2002
- Languages : English
- Source: Czech. J. Food Sci. - vol. 20 - n. 5
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Wplyw kwasu askorbinowego i ekstraktow wodnych ...
- Author(s) : TYBURCY A., SKUP D., ROZBICKI P.
- Date : 2007
- Languages : Polish
- Source: Chlodnictwo - vol. 42 - n. 3
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Lipid oxidation in cooked pork as affected by v...
- Author(s) : KINGSTON E. R., MONAHAN F. J., BUCKLEY D. J., LYNCH P. B.
- Date : 1998/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 3
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