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The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality
Ishamri Ismail, Young-Hwa Hwang, Allah Bakhsh, Seon-Tea Joo
Asian-Australas J Anim Sci. 2019;32(2):282-289.   Published online September 13, 2018

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The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality
Asian-Australasian Journal of Animal Sciences. 2019;32(2):282-289   Crossref logo
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Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
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Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating
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Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking
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Elastin in bovine Semitendinosus and Longissimus dorsi muscles
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Parasitic zoonoses present some risks with low-temperature cooking of pork
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Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking
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The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus
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