The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast

Meat Science

Volumn 91, Issue 2, 2012, Pages 195-202

  Modzelewska Kapituła, Monika ^a   Dabrowska, Ewa ^a   Jankowska, Barbara ^a   Kwiatkowska, Aleksandra ^a   Cierach, Marek ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Beef; Chemical composition; Cooking; Juiciness; Roast; Tenderness

Indexed keywords

CHEMICAL COMPOSITIONS; COLLAGEN CONTENT; COOKED MEAT; COOKING CONDITIONS; COOKING METHODS; DRY AIR; IMAGE ATTRIBUTES; INTERNAL TEMPERATURE; JUICINESS; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; QUALITY PARAMETERS; ROAST; SHEAR FORCE; TENDERNESS;

BEEF; CALCINATION; CHEMICAL PROPERTIES; COLLAGEN; COOKING; MEATS; MUSCLE;

THERMAL PROCESSING (FOODS);

COLLAGEN; FAT;

ANIMAL; ARTICLE; BODY WATER; CATTLE; CHEMISTRY; COOKING; FOOD HANDLING; HEAT; HUMAN; MEAT; MECHANICAL STRESS; METHODOLOGY; SKELETAL MUSCLE; STANDARD; TEMPERATURE;

ANIMALS; BODY WATER; CATTLE; COLLAGEN; COOKING; FATS; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; MEAT; MUSCLE, SKELETAL; STRESS, MECHANICAL; TEMPERATURE;

EID: 84857647269     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.021     Document Type: Article

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