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The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH

N.F.S. Gault

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Key concepts: Tenderness, Cooked meat, Myofibril, Water holding capacity, Chemistry, Food science, Swelling, Swelling capacity

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The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH — Research Paper | ScholarLens