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Tenderness of Beef. : IV. Relations of Shear Force and Fiber Extensibility to Juiciness and Six Components of Tenderness

โœ Scribed by SYLVIA COVER; ROBERT L. HOSTETLER; S. J. RITCHEY

Book ID
108796804
Publisher
Institute of Food Technologists
Year
1962
Tongue
English
Weight
772 KB
Volume
27
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

Extensibility, strength and tenderness o
Extensibility, strength and tenderness of beef cooked to various degrees
โœ Ronald H. Locker; William A. Carse ๐Ÿ“‚ Article ๐Ÿ“… 1976 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 790 KB

## Abstract The response to loading of strips of ox sternomandibularis muscle varies greatly with degree of cooking. In raw or lightly cooked strips a yield point is reached where the myofibrils fail. Within this range, the yield point is independent of degree of cooking, and at 1.4 kg/cm^2^ is wel