Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values

Meat Science

Volumn 66, Issue 1, 2004, Pages 225-229

  McKenna, D R ^a   King, D A ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef; Clam shell cooker; Cooking; Steaks; Warner Bratzler shear

Indexed keywords

BOILERS; DATA REDUCTION; FOOD PROCESSING; HIGH TEMPERATURE EFFECTS;

ELECTRIC BOILERS (EB);

MEATS;

BIVALVIA;

EID: 0042858159     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00095-0     Document Type: Article

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