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| Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994 |
| Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni |
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Anim Biosci. 2013;26(10):1490-1495. Published online October 1, 2013 DOI: https://doi.org/10.5713/ajas.2013.13208 |
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Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994 Asian-Australasian Journal of Animal Sciences. 1970;26(10):1490-1495  COMPARISON OF METHODS TO VERIFY END POINT COOKING TEMPERATURE OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS Journal of Muscle Foods. 2009;20(3):325-340 EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT Journal of Food Processing and Preservation. 2012;37(3):275-283 Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat Journal of Food Science. 2015;80(10):C2161-C2169 Soaking and cooking parameters of tepary beans: effects of cooking time and cooking temperature on hardness and activity of nutritional antagonists Qualitas Plantarum Plant Foods for Human Nutrition. 1987;36(4):295-307 The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat Poultry Science. 1971;50(6):1832-1836 Effect of End-Point Cooking Temperature upon Nutritive Value and Composition of Turkey Meat Poultry Science. 1980;59(12):2725-2732 ORAL ASSESSMENT OF HARDNESS BETWEEN ELASTIC AND PLASTIC PRODUCTS Journal of Sensory Studies. 1994;9(2):223-236 INFLUENCE OF HEATING END-POINT TEMPERATURE ON VOLATILES FROM POULTRY MEAT - A REVIEW Journal of Muscle Foods. 1996;7(3):291-302 Prediction of the muscle strength by the muscle thickness and hardness using ultrasound muscle hardness meter SpringerPlus. 2013;2(1): |
