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12 months age groups Age in Months amino acid animals autoclave beef biceps femoris muscle Biochemistry bovine muscle breast muscle broiler calcium chloride carcass halves characteristics of collagen chemical chicken muscles collagen content collagen solubility components connective tissue tenacity cooking method Correlation covalent cross-linking differences in percent different between cooking different subscripts Dodge and Stadelman elastin factor fat content flasks Food Science 32 Food Technology 13 Frohberg gelatin glycine glycogen Goll Gross hydrolysate hydroxy increase influence tenderness insoluble Journal of Food Klose lagen linkages Lysine mature meat samples meat tenderness methyl red Moisture Percentage Means months of age Months Sample Pectoralis major peptide bonds percent moisture Percentage Means 28 poultry meat Poultry Science Poultry Tenderness proline related to cooking significantly different soluble collagen specimens stewing hens stromal protein Table temperature tenderization occurs tenderness of poultry tenderness problem thigh total hydroxyproline tropocollagen molecules University of Wisconsin Verzar W. J. Stadelman