Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

The Structural Basis of the Water-Holding, Appearance and Toughness of Meat and Meat Products

Gerald Offer, Peter Knight, Robin E. Jeacocke et al. · Digital Commons - USU (Utah State University) · 1989 · 263 citations · Full text

Agriculture, Food Science, Materials Science +14

TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS1

Harald Martens, Eva Stabursvik, M. Martens · Journal of Texture Studies · 1982 · 244 citations

Agriculture, Animal Sciences, Food Science +17

The basis of meat texture

Allen J. Bailey · Journal of the Science of Food and Agriculture · 1972 · 146 citations

Agriculture, Food Science, Food Analysis +14

HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE

Nora Cristina Bértola, A.E. Bevilacqua, Noemí Zaritzky · Journal of Food Processing and Preservation · 1994 · 120 citations

Agriculture, Food Science, Food Analysis +16

The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus

Peter P. Purslow · Meat Science · 1985 · 119 citations

Agriculture, Animal Sciences, Food Science +11