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EFFECT OF AGING AND COOKING ON THE DISTRIBUTION OF CERTAIN AMINO ACIDS AND NITROGEN IN BEEF MUSCLE

โœ Scribed by IRENE D. GINGER; JAMES P. WACHTER; D. M. DOTY; B. S. SOHWEIGERT; F. J. BEARD; J. C. PIERCE; O. G. HANKINS

Book ID
108795059
Publisher
Institute of Food Technologists
Year
1954
Tongue
English
Weight
454 KB
Volume
19
Category
Article
ISSN
0022-1147

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## Abstract This survey of the changes in the analytical values of meat during cooking was undertaken in order to contribute towards an explanation of the changes in nutritive value, flavour, texture and appearance. A knowledge of these accurately determinable quantities is an essential preliminary