Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and psoas major muscles, from both sides of five beef car...

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Detalles Bibliográficos
Autores principales: Vaskoska, Rozita, Ha, Minh, Naqvi, Zahra Batool, White, Jason David, Warner, Robyn Dorothy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555138/
https://www.ncbi.nlm.nih.gov/pubmed/32937816
http://dx.doi.org/10.3390/foods9091289

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555138/
https://www.ncbi.nlm.nih.gov/pubmed/32937816
http://dx.doi.org/10.3390/foods9091289

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