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THE EFFECT OF ANGLE OF CUT ON THAW-DRIP AND COOKING LOSSES AND PALATABILITY ATTRIBUTES OF STEAKS FROM SPECIFIC MUSCLES.

Author(s) : JEREMIAH L., MURRAY A.

Type of article: Article

Summary

THE PARAMETERS WERE STUDIED ON STEAKS CUT WITH THREE DIFFERENT ANGLES (0, 45 AND 90 DEG) TO THE LENGTHWISE AXIS OF BICEPS FEMORIS, SEMITENDINOSUS AND PSOAS MAJOR MUSCLE FIBRES. THE ANGLE SEEMS TO BE A SOURCE OF VARIATION OF THE MEASUREMENT OF COOKING LOSSES AND ORGANOLEPTIC PROPERTIES. (Bull. bibliogr. CDIUPA, FR., 16, N.9, 1982/09, 23, 170690.

Details

  • Original title: THE EFFECT OF ANGLE OF CUT ON THAW-DRIP AND COOKING LOSSES AND PALATABILITY ATTRIBUTES OF STEAKS FROM SPECIFIC MUSCLES.
  • Record ID : 1983-1385
  • Languages: English
  • Source: Can. J. Anim. Sci. - vol. 62 - n. 2
  • Publication date: 1982

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