Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows

Meat Science

Volumn 92, Issue 2, 2012, Pages 107-114

  Pérez Juan, María ^a   Kondjoyan, Alain ^b   Picouet, Pierre ^a   Realini, Carolina E ^a  

^a IRTA   (Spain)

^b UR370 QuaPA   (France)

Author keywords

Beef; Cooking loss; Marination; Microwave; Quality; Tenderness

Indexed keywords

BEEF TENDERNESS; GRADIENT OF TEMPERATURE; INTERNAL TEMPERATURE; MARINATION; MICROWAVE COOKING; MICROWAVE POWER; SEMITENDINOSUS MUSCLES; SODIUM LACTATE; TENDERNESS;

BEEF; CALCINATION; IMAGE QUALITY; MEATS; MICROWAVE HEATING; MICROWAVES; MUSCLE; SUGARS;

QUALITY CONTROL;

FRIESIA;

ASCORBIC ACID; BRINE; INORGANIC SALT; LACTATE SODIUM; LACTOSE; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CATTLE; COLOR; COOKING; EVALUATION; MEAT; MECHANICAL STRESS; METHODOLOGY; MICROWAVE RADIATION; SKELETAL MUSCLE; STANDARD; TEMPERATURE;

ANIMALS; ASCORBIC ACID; CATTLE; COLOR; COOKING; LACTOSE; MEAT; MICROWAVES; MUSCLE, SKELETAL; SALTS; SODIUM CHLORIDE; SODIUM LACTATE; STRESS, MECHANICAL; TEMPERATURE; WATER;

EID: 84861960397     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.020     Document Type: Article

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