The effects of cooking temperature and time on some mechanical properties of meat

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Bouton, P. E.; Harris, P. V.


1972


Journal Article


Journal of Food Science


37


140-144


In this work the effects of cooking time and temperature on the mechanical properties of the meat obtained from animals of different age groups were investigated. The mechanical properties were assessed using a conventional shear device, a penetrometer method and by tensile tests. The tensile tests were used to give information concerning changes in the relative strengths of the fibers and of the material holding the fibers together.


Food Science Australia; Tenderness/Toughness; Cooking temperature; Cooking time; Mechanical properties; Meat; Animal age; Warner-Bratzler shear device; Penetrometer method; Tensile measurements; Fibre strength; Water holding capacity


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Bouton, P. E.; Harris, P. V. The effects of cooking temperature and time on some mechanical properties of meat. Journal of Food Science. 1972; 37:140-144. http://hdl.handle.net/102.100.100/314001?index=1



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http://hdl.handle.net/102.100.100/314001?index=1

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