Chemistry in the kitchen: the chemistry of flesh foods II

Abstract

The meat quality attribute of texture is ranked as the most important by consumers. Details the mechanism of the major causes of meat toughness. Examines pre‐slaughter, post‐slaughter and processing factors that influence the texture of meat.

Citation

Bayliss, P. (1995), "Chemistry in the kitchen: the chemistry of flesh foods II", Nutrition & Food Science, Vol. 95 No. 2, pp. 21-26. https://doi.org/10.1108/00346659510078277