Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks

Meat Science

Volumn 67, Issue 1, 2004, Pages 101-105

  Obuz, E ^a,c   Dikeman, M E ^a   Erickson, L E ^b   Hunt, M C ^a   Herald, T J ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Sunflower Networking Group   (United States)

^c CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Beef; Cooking; Prediction; Temperature

Indexed keywords

BEEF; COOKING; FORCED AIR CONVECTION; MEAT SENSORY TRAITS; PREDICTION; STEAK DONENESS;

BIOLOGICAL ORGANS; COLLAGEN; COLOR; CUSTOMER SATISFACTION; EVAPORATION; FOOD PROCESSING; FORECASTING; REGRESSION ANALYSIS; SPECIFIC HEAT; THAWING; THERMAL EFFECTS; WATER;

MEATS;

EID: 0942289649     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.09.013     Document Type: Article

References (9)

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