Effect of cooking method on the toughness of bovine M. Semitendinosus

International Journal of Food Engineering

Volumn 8, Issue 2, 2012, Pages

  James, Bryony J ^a   Yang, Seo Won ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

High pressure processing; Meat toughness; Microstructure; Sous vide

Indexed keywords

CONNECTIVE TISSUES; CONVENTIONAL OVENS; COOKING METHODS; ENVIRONMENTAL SEM; GELATINISATION; HIGH PRESSURE PROCESSING; MICROSTRUCTURAL ANALYSIS; MYOFIBRILS; SHEAR FORCE; SOUS VIDE; STRUCTURAL CHANGE;

CALCINATION; COLLAGEN; GELATION; MAMMALS; MICROSTRUCTURE; MUSCULOSKELETAL SYSTEM; OVENS; SCANNING ELECTRON MICROSCOPY; SHRINKAGE;

TOUGHENING;

BOVINAE;

EID: 84870479317     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2762     Document Type: Article

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