Cooking method effect on Warner-Bratzler shear force of different beef muscles.
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DOI: 10.1016/j.meatsci.2017.12.005
Abstract: The aim of this study was to evaluate the effect of oven, griddle plate and water bath cooking on the WBSF values and % cooking loss for longissimus thoracis (LT), semitendinosus (ST), semimenbranosus (SM) and… read more here.
Keywords: cooking method; method effect; wbsf values; effect ... See more keywords