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PEAK SHEAR‐FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50 AND 60°C: INFLUENCE OF AGING
Author(s) -
BOUTON P. E.,
HARRIS P. V.,
SHORTHOSE W. R.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01135.x
Subject(s) - shear force , connective tissue , shear (geology) , chemistry , significant difference , food science , zoology , materials science , biology , mathematics , composite material , statistics , genetics
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.