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The tenderness of cooked and raw meat from young and old beef animals

✍ Scribed by C. Lester Davey; Kevin V. Gilbert

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
530 KB
Volume
26
Category
Article
ISSN
0022-5142

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πŸ“œ SIMILAR VOLUMES

Dried meat. III. The water relations of
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✍ Gane, R. πŸ“‚ Article πŸ“… 1943 πŸ› Wiley (John Wiley & Sons) βš– 242 KB

## Discussion Lipase can hydrolyse fats a t temperatures well below the freezing point: e.g., -30' c., and therefore, since freezing nnd drying both reduce the activity of water in the system, it is not surprising that lipase action occurs in dried egg. A " criticel" water content, below which the

Effect of calcium ions on the solubility
Effect of calcium ions on the solubility of muscular collagen and tenderness of beef meat
✍ Ostoja, Halina ;Cierach, Marek πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 151 KB πŸ‘ 1 views

## Abstract The aim of the present study was to determine the effect of aqueous solutions of calcium chloride and calcium lactate on the solubility of beef collagen in raw and cooked meat. The content of total collagen, water‐ and acetic acid‐soluble collagen and insoluble collagen was determined i