Related content

Effect of age and cut on consistency of tenderness and leanness of beef

By Leung K.S.   Chan S.W.K.   Wong W.S.F.   Gullett E.A.   Buttenham S.   Hore T.  

Food Quality and Preference, Vol. 7, Iss. 1, 1996-01 ,pp. : 37-45

Elsevier

Access to resources Recommend Favorite

Inhibition of spoilage and pathogenic bacteria on agar and pre-cooked roast beef by volatile horseradish distillates

By Ward S.M.   Delaquis P.J.   Holley R.A.   Mazza G.  

Food Research International, Vol. 31, Iss. 1, 1999-01 ,pp. : 19-26

Elsevier

Access to resources Recommend Favorite

Intramuscular variation in beef tenderness

By Denoyelle C.   Lebihan E.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 241-247

Elsevier

Access to resources Recommend Favorite

Temporal aspects of perception of juiciness and tenderness of beef

By Zimoch J.   Gullett E.A.  

Food Quality and Preference, Vol. 8, Iss. 3, 1997-05 ,pp. : 203-211

Elsevier

Access to resources Recommend Favorite

Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat

By Combes S.   Lepetit J.   Darche B.   Lebas F.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 91-96

Elsevier

Access to resources Recommend Favorite