THE EFFECT OF TEMPERATURE AND ULTIMATE PH ON THE INCREASE IN MEAT TOUGHNESS RESULTING FROM RESTRAINT DURING COOKING

[1] Bouton P. E., 1974, Journal of Food Technology, V9, P31

[2] BOUTON P E, 1976, Journal of Texture Studies, V7, P179, DOI 10.1111/j.1745-4603.1976.tb01260.x

[3] BOUTON P E, 1976, Journal of Texture Studies, V7, P193, DOI 10.1111/j.1745-4603.1976.tb01261.x

[4] FACTORS AFFECTING TENSILE AND WARNER-BRATZLER SHEAR VALUES OF RAW AND COOKED MEAT [J]. JOURNAL OF TEXTURE STUDIES, 1978, 9 (04) : 395 - 413

[5] INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 404 - 407

[6] EFFECTS OF LONG-TERM COOKING ON SHEAR FORCE-DEFORMATION CURVES [J]. JOURNAL OF TEXTURE STUDIES, 1977, 8 (03) : 297 - 310

[7] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 869 - 875

[8] EFFECTS OF RESTRAINT DURING COOKING ON SHEAR PROPERTIES OF COOKED MEAT [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 175 - +

[9] COLD SHORTENING AND COOKING CHANGES IN BEEF [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (06) : 761 - 767

[10] EFFECT OF SHORTENING DURING COOKING ON TENDERNESS AND HISTOLOGY OF BEEF [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (11) : 1711 - 1720

[1] Bouton P. E., 1974, Journal of Food Technology, V9, P31

[2] BOUTON P E, 1976, Journal of Texture Studies, V7, P179, DOI 10.1111/j.1745-4603.1976.tb01260.x

[3] BOUTON P E, 1976, Journal of Texture Studies, V7, P193, DOI 10.1111/j.1745-4603.1976.tb01261.x

[4] FACTORS AFFECTING TENSILE AND WARNER-BRATZLER SHEAR VALUES OF RAW AND COOKED MEAT [J]. JOURNAL OF TEXTURE STUDIES, 1978, 9 (04) : 395 - 413

[5] INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 404 - 407

[6] EFFECTS OF LONG-TERM COOKING ON SHEAR FORCE-DEFORMATION CURVES [J]. JOURNAL OF TEXTURE STUDIES, 1977, 8 (03) : 297 - 310

[7] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 869 - 875

[8] EFFECTS OF RESTRAINT DURING COOKING ON SHEAR PROPERTIES OF COOKED MEAT [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 175 - +

[9] COLD SHORTENING AND COOKING CHANGES IN BEEF [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (06) : 761 - 767

[10] EFFECT OF SHORTENING DURING COOKING ON TENDERNESS AND HISTOLOGY OF BEEF [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (11) : 1711 - 1720