Chemistry in the kitchen: the chemistry of flesh foods II
Peter Bayliss
(Senior Lecturer in Food Science and Technology at Manchester Metropolitan University, Manchester, UK.)
865
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.
Keywords
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
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited