Extensibility Strength And Tenderness Of Beef Cooked To Various Degrees

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Extensibility Strength And Tenderness Of Beef Cooked To Various Degrees

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Author : R. H. Locker
language : en
Publisher:
Release Date : 1976*

Extensibility Strength And Tenderness Of Beef Cooked To Various Degrees written by R. H. Locker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976* with Beef categories.

Feeding And The Texture Of Food

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Author : Julian F. V. Vincent
language : en
Publisher: Cambridge University Press
Release Date : 1991-10-24

Feeding And The Texture Of Food written by Julian F. V. Vincent and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-10-24 with Medical categories.

The texture of food and the feeding adaptions of various animals are investigated with the intention of enabling the food industry to produce more appetising foodstuffs.

Beef Muscle Characteristics As Related To Carcass Grade Carcass Weight And Degree Of Aging

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Author : D. M. Doty
language : en
Publisher:
Release Date : 1961

Beef Muscle Characteristics As Related To Carcass Grade Carcass Weight And Degree Of Aging written by D. M. Doty and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Agriculture categories.

Advances In Food And Nutrition Research

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Author :
language : en
Publisher: Academic Press
Release Date : 1996-10-22

Advances In Food And Nutrition Research written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-10-22 with Technology & Engineering categories.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Chemical And Biochemical Changes In Beef Sternomandibularis Muscle During Rigor Development And Postrigor Aging

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Author : Raymond Johan Winger
language : en
Publisher:
Release Date : 1978

Chemical And Biochemical Changes In Beef Sternomandibularis Muscle During Rigor Development And Postrigor Aging written by Raymond Johan Winger and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with categories.

Information Series

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Author : New Zealand. Dept. of Scientific and Industrial Research
language : en
Publisher:
Release Date : 1977

Information Series written by New Zealand. Dept. of Scientific and Industrial Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Science categories.

Dsir Research

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Author : New Zealand. Department of Scientific and Industrial Research
language : en
Publisher:
Release Date : 1977

Dsir Research written by New Zealand. Department of Scientific and Industrial Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with categories.

Dsir Information Series

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Author :
language : en
Publisher:
Release Date : 1977

Dsir Information Series written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with categories.

Effect Of Temperature On The Tenderness Of Cooked Beef

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Author : J. M. Tuomy
language : en
Publisher:
Release Date : 1962

Effect Of Temperature On The Tenderness Of Cooked Beef written by J. M. Tuomy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Beef categories.

Beef cooked for various periods of time and at several temperatures was evaluated for ease of cutting, flavor, and tenderness. The degree of tenderness of beef attained through cooking is dependent upon the inherent tenderness of the meat, time, and tempeature. The initial effect of heat is toughening due to protein coagulation progresively occurring as the temperature increases. Tenderization of the coagulated protein is a function of temperature and time with little or no tenderization taking place below 180 F. There was no evidence in this study that connective tissue played any part in the toughness of the meat although this probably would not hold true for different cuts. Kramer shear press results correlated highly with panel results for tenderness and cuttability. The work reported is part of a larger study on organoleptic properties of freeze-dried meats and how to measure them objectively. (Author).

The Degradation Of Proteoglycans In The Skeletal Muscle Of Pacific Rockfish During Ice Storage

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Author : Keunsung Kim
language : en
Publisher:
Release Date : 1991

The Degradation Of Proteoglycans In The Skeletal Muscle Of Pacific Rockfish During Ice Storage written by Keunsung Kim and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with categories.