✦ LIBER ✦

Differentiation between fresh beef and thawed frozen beef

✍ Scribed by Chen, Ming-Tsao; Yang, Wei-Der; Guo, Shiu-Len

Book ID: 123085373
Publisher: Elsevier Science
Year: 1988
Tongue: English
Weight: 146 KB
Volume: 24
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(88)90080-0

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The tensile properties of frozen and tha

The tensile properties of frozen and thawed lean beef

✍ Munro, P.A. 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 1003 KB

Simple test for differentiation between

Simple test for differentiation between fresh pork and frozen/thawed pork

✍ Toldrá, Fidel; Torrero, Yolanda; Flores, José 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 180 KB

Predicting thawing time of frozen bonele

Predicting thawing time of frozen boneless beef blocks

✍ P.G Creed; S.J James 📂 Article 📅 1981 🏛 Elsevier Science 🌐 English ⚖ 318 KB

TENDERNESS IMPROVEMENT IN FRESH OR FROZE

TENDERNESS IMPROVEMENT IN FRESH OR FROZEN/THAWED BEEF STEAKS TREATED WITH HYDRODYNAMIC PRESSURE PROCESSING

✍ M.B. SOLOMON; M.N. LIU; J. PATEL; E. PAROCZAY; J. EASTRIDGE; S.W. COLEMAN 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 68 KB

Predicting thawing time of frozen beef f

Predicting thawing time of frozen beef fore and hindquarters

✍ S.J. James; P.G. Creed 📂 Article 📅 1980 🏛 Elsevier Science 🌐 English ⚖ 412 KB

Cooking beef joints from the frozen or t

Cooking beef joints from the frozen or thawed state

✍ Stephen J. James; Douglas N. Rhodes 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 371 KB

## Abstract A comparative experimental study of cooking 2.25 kg beef joints from the frozen state with and without preliminary thawing has been made with respect to cooking times and losses, energy requirements and sensory differences. The cooking times and energy requirements of the joints cooked