PEAK SHEAR‐FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50 AND 60°C: INFLUENCE OF AGING
Authors:
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 197-198
Abstract
Warner‐Bratzler peak shear‐force values have been obtained for fresh and aged veal muscles cooked at 50 and 60°C. The results have shown that the magnitude of the difference between the shear‐force values obtained for veal samples cooked at these temperatures was significantly increased by aging treatment. This suggested that changes in connective tissue alone would not account for the observed effect.Keywords
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