ShareThe effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat.
Author(s) : LEWIS G. J., PURSLOW P. P., RICE A. E.
Type of article: Article
Summary
Storage of carcasses at 0-2 deg C for 10-14 days is used to improve the tenderness of meat. The effects of this treatment on rheological properties of the connective tissue are studied as a function of cooking temperature. Significant effects are observed for connective tissue cooked at 50 deg C.
Details
- Original title: The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat.
- Record ID : 1992-2847
- Languages: English
- Source: Meat Sci. - vol. 30 - n. 1
- Publication date: 1991
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Rheology; Cold storage; Cooking
-
Changes in the concentration of biogenic amines...
- Author(s) : YANO Y., KATAHO N., WATANABE M., NAKAMURA T., ASANO Y.
- Date : 1995
- Languages : English
- Source: J. agric. Food Chem. - vol. 54 - n. 2
View record
-
Storage characteristics of sous vide cooked roa...
- Author(s) : HANSEN T. B., KNOCHEL S., JUNCHER D., BERTELSEN G.
- Date : 1995/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
View record
-
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
View record
-
Wplyw kwasu askorbinowego i ekstraktow wodnych ...
- Author(s) : TYBURCY A., SKUP D., ROZBICKI P.
- Date : 2007
- Languages : Polish
- Source: Chlodnictwo - vol. 42 - n. 3
View record
-
Screening of heat-processed Finnish foods for m...
- Author(s) : TIKKANEN L. M., SAURI T. M., LATVA-KALA K. J.
- Date : 1993
- Languages : English
- Source: Food chem. Toxicol. - vol. 31 - n. 10
View record