Effects of collagen content, fiber alignment, storage and heating on cooking characteristics, dimensional changes and microstructure of restructured beef
Studies were conducted to determine the effects of collagen level, fiber alignment, frozen storage and oven temperature on cooking characteristics and the dimensional and structural changes of restructured beef steaks. Three replicates of high (HC) and low collagen (LC) raw materials similar in prox...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/45139 http://scholar.lib.vt.edu/theses/available/etd-10102009-020326/ |