Share

SHEAR FORCE VALUES FOR STEAKS FROM THE SEMITENDINOSUS MUSCLE OF PRE-RIGOR LEG-TWISTED BEEF CARCASSES.

Author(s) : ODUSANYA S. O., OKUBANJO A. O.

Type of article: Article

Summary

THE IMPOSITION OF LEG-TWIST TREATMENT TO INTACT BEEF CARCASS SIDES INCREASED THE MEAN, MODE AND MEDIAN OF THE SHEAR VALUES OF COOKED SEMITENDINOSUS MUSCLE. STEAKS FROM TREATED SIDES WERE UNIFORMLY TOUGHER THAN STEAKS FROM NONTREATED SIDES. IN BOTH TREATED AND NONTREATED SIDES, THE ANTERIOR END OF THE MUSCLE WAS TOUGHER THAN THE POSTERIOR END.

Details

  • Original title: SHEAR FORCE VALUES FOR STEAKS FROM THE SEMITENDINOSUS MUSCLE OF PRE-RIGOR LEG-TWISTED BEEF CARCASSES.
  • Record ID : 1984-1501
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 5; 1983.09-10; 1577-1578; 1 fig.; 1 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing