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Panea B.Corresponding AuthorRipoll G.Author

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Collagen solubility and beef meat texture under vacuum-cooking: effect of cooking temperature and ageing time

Publicated to:Itea-Informacion Tecnica Economica Agraria. 115 (2): 163-174 - 2019-06-01 115(2), doi: 10.12706/itea.2018.034

Panea B.; Ripoll G.;

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Abstract

Keywords: Ageing; Beef; Bovine muscle; Color; Connective-tissue; Denaturation; Mechanical-properties; Microscopy; Microstructure; Semitendinosus; Solubility; Temperature; Toughness; Water-holding capacity

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