Biomechanical properties of meat and their correlation to tenderness

Journal of Texture Studies

Volumn 33, Issue 1, 2002, Pages 59-87

  Spadaro, Victoria ^a   Allen, David H ^b   Keeton, Jimmy T ^c   Moreira, Rosana ^c   Boleman, Randi M ^d  

^a Frito Lay   (United States)

^b Department of Electrical and Computer Engineering   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

^d NONE

Author keywords

[No Author keywords available]

Indexed keywords

BOUNDARY VALUE PROBLEMS; ENERGY DISSIPATION; MASTICATION; MATHEMATICAL MODELS; STIFFNESS; STRESS RELAXATION; VISCOELASTICITY;

TENDERNESS;

MEATS;

BOVINAE;

EID: 0036018419     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01335.x     Document Type: Article

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