๐”– Bobbio Scriptorium
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Intramuscular composition and texture of beef muscles

โœ Scribed by Eric Dransfield


Book ID
102921974
Publisher
John Wiley and Sons
Year
1977
Tongue
English
Weight
524 KB
Volume
28
Category
Article
ISSN
0022-5142

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๐Ÿ“œ SIMILAR VOLUMES


TEXTURAL CHARACTERISTICS OF BEEF MUSCLES
โœ RONALD A. SEGARS; HAROLD A. NORDSTROM; JOHN G. KAPSALIS ๐Ÿ“‚ Article ๐Ÿ“… 1974 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 844 KB
Composition of Lipids in Some Beef Muscl
โœ I. HORNSTEIN; P. F. CROWE; R. HINER ๐Ÿ“‚ Article ๐Ÿ“… 1967 ๐Ÿ› Institute of Food Technologists ๐ŸŒ English โš– 521 KB
Effect of Cooking on the Fatty Acid Comp
โœ S.K. Duckett; D.G. Wagner ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 78 KB

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p