Cooking method effect on Warner-Bratzler shear force of different beef muscles

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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Romina Fabre1, Gabriela Dalzotto1, Flavia Perlo1

  • 1Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Tavella 1450, Concordia, Argentina.

Meat Science
|January 1, 2018
PubMed

Keywords:
Cooking lossGriddle plateOvenTendernessWater bath

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