ShareFACTORS AFFECTING THE HARDNESS OF FAT ON SIDES OF CHILLED BEEF.
Author(s) : DAVEY K. R.
Type of article: Article
Summary
EVIDENCE OF A MEASURABLE MATHEMATICAL RELATIONSHIP BETWEEN FAT TEXTURE AND THE AGE OF THE ANIMAL ON SLAUGHTERING AND THE SATURATED FATTY ACID CONTENT. THE WATER CONTENT OR THE FAT THICKNESS DO NOT AFFECT THE TEXTURE MEASURED BY THE PENETROMETER.
Details
- Original title: FACTORS AFFECTING THE HARDNESS OF FAT ON SIDES OF CHILLED BEEF.
- Record ID : 1986-1951
- Languages: English
- Source: J. Texture Stud. - vol. 16 - n. 2
- Publication date: 1985
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Texture; Chilling; Beef; Organoleptic property; Fat
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- Author(s) : BHATTACHARYA M.
- Date : 1986
- Languages : English
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- Author(s) : WIRTH
- Date : 1985
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- Date : 1988
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- Author(s) : PATERSON B. C.
- Date : 1988
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 1
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