Mechanical texture profile of Hanwoo muscles as a function of heating temperatures

BACKGROUND: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas...

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Detalles Bibliográficos
Autores principales: Chinzorig, Ochirbat, Hwang, Inho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6142393/
https://www.ncbi.nlm.nih.gov/pubmed/30237897
http://dx.doi.org/10.1186/s40781-018-0181-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6142393/
https://www.ncbi.nlm.nih.gov/pubmed/30237897
http://dx.doi.org/10.1186/s40781-018-0181-9

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