TENSILE PROPERTIES ANDWARNER-BRATZLER TENDERNESS MEASUREMENT OF RAW AND COOKED BEEF

No abstract is available for this paper.

• Publication year

  1998

• Venue

  Transactions of the ASABE

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Materials Science

• Identifiers
  DOI 10.13031/2013.17278
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture.

  1995cited by this paper
• Meat texture measurement

  1994cited by this paper
• Feeding and the Texture of Food: Measuring meat texture and understanding its structural basis

  1991cited by this paper
• ACETIC ACID MARINADING—THE RHEOLOGICAL CHARACTERISTICS OF SOME RAW AND COOKED BEEF MUSCLES WHICH CONTRIBUTE TO CHANGES IN MEAT TENDERNESS

  1990cited by this paper
• Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tenderness.

  1981cited by this paper
• EFFECT OF TENSILE STRESS ON THE ULTRASTRUCTURE OF BOVINE MUSCLE

  1978cited by this paper
• POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTURE

  1975cited by this paper
• MECHANICAL MEASUREMENTS OF MEAT TENDERNESS USING THE NIP TENDEROMETER

  1973cited by this paper
• DEVELOPMENT OF THE ARMOUR TENDEROMETER FOR TENDERNESS EVALUATION OF BEEF CARCASSES

  1972cited by this paper
• PREDICTING MEAT TENDERNESS FROM MUSCLE TENSILE PROPERTIES

  1972cited by this paper

• Soft-Tissue-Mimicking Using Hydrogels for the Development of Phantoms

  2022cites this paper
• Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat

  2020cites this paper
• Principles of solid food texture analysis.

  2013cites this paper
• Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

  2012cites this paper
• Reduction of Escherichia coli O157:H7 on beef surfaces using low-voltage direct electric current and the impact on sensory properties

  2011cites this paper
• Force/deformation techniques for measuring texture.

  2004cites this paper
• Shear properties and Warner-Bratzler tenderness measurement of beef

  1999cites this paper