CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATES

The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acid

J. Frederick Woessner · Archives of Biochemistry and Biophysics · 1961 · 3.8K citations

Life Sciences, Biochemistry, Protein Biochemistry +2

LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble Components

Eini Laakkonen, G. H. Wellington, J. N. SHERBON · Journal of Food Science · 1970 · 201 citations

Agriculture, Animal Sciences, Food Science +12

The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle ^a

Sharon Marie Machlik, H. N. Draudt · Journal of Food Science · 1963 · 102 citations

Agriculture, Animal Sciences, Biophysics +14

Qualities of beef as affected by cooking at very low temperatures for long periods of time.

Vianna D. Bramblett, R. L. HOSTETLER, Gladys E. Vail et al. · Food technology · 1959 · 59 citations

Agriculture, Animal Sciences, Food Science +13

LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 3. Collagenolytic Activity

Eini Laakkonen, J.W. Sherbon, G. H. Wellington · Journal of Food Science · 1970 · 40 citations

Agriculture, Biochemistry, Food Science +9