ShareTENSILE PROPERTIES OF COOKED BEEF IN RELATION TO RIGOR TEMPERATURE AND TENDERNESS.
Author(s) : LOCKER R. H., WILD D. J. C., DAINES G. J.
Type of article: Article
Summary
EFFECT OF TIME AND RIGOR TEMPERATURE 275, 288 AND 310 K (2, 15 AND 37 DEG C) ON THE TENSILE PROPERTIES AND THE SHEAR STRENGTH OF COOKED STEAKS. COMPARISON OF RAW STEAKS. THE NATURE OF THE MUSCLE IS CONSIDERED TOO. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-3579.
Details
- Original title: TENSILE PROPERTIES OF COOKED BEEF IN RELATION TO RIGOR TEMPERATURE AND TENDERNESS.
- Record ID : 1984-0602
- Languages: English
- Source: Meat Sci. - vol. 8 - n. 4
- Publication date: 1983
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Rigor mortis; Chilling; Beef; Organoleptic property; Steak; Cooking
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