Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

Meat Science

Volumn 88, Issue 1, 2011, Pages 1-7

  Yancey, J W S ^a   Wharton, M D ^a   Apple, J K ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Beef; Cookery method; End point temperature; Internal cooked color; Shear force

Indexed keywords

BEEF; COOKERY METHOD; END-POINT TEMPERATURE; INTERNAL COOKED COLOR; SHEAR FORCE;

MEATS; OVENS; POINT CONTACTS; STOVES;

COLOR;

BIVALVIA;

ANIMAL; ARTICLE; CATTLE; COOKING; HEAT; MEAT; MECHANICAL STRESS; METHODOLOGY; PIGMENTATION; SKELETAL MUSCLE; TIME;

ANIMALS; CATTLE; COOKING; HOT TEMPERATURE; MEAT; MUSCLE, SKELETAL; PIGMENTATION; STRESS, MECHANICAL; TIME FACTORS;

EID: 79151469769     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.020     Document Type: Article

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