Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) <i>semitendinosus</i>, <i>biceps femoris</i> and <i>psoas...

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Bibliographic Details
Main Authors: Rozita Vaskoska, Minh Ha, Zahra Batool Naqvi, Jason David White, Robyn Dorothy Warner
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
Warner-Bratzler Shear Force (WBSF)
cooking loss
shrinkage
beef
collagen
sarcomere length
Online Access:https://www.mdpi.com/2304-8158/9/9/1289

Internet

https://www.mdpi.com/2304-8158/9/9/1289

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