Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cooking

Techniques developed earlier to measure cooking loss in beef sternomandibularis and rectus abdominis muscles under defined conditions, have here been extended to other factors affecting cooking loss. Cold shortening of the muscle has no effect. Searing of the ends before cooking causes a slight incr...

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Veröffentlicht in:	Journal of the science of food and agriculture 1974-11, Vol.25 (11), p.1411-1418
Hauptverfasser:	Locker, Ronald H., Daines, Graeme J.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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