Browsing Cattlemen's Day, 1990 by Subject "Cooking temperature"

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Browsing Cattlemen's Day, 1990 by Subject "Cooking temperature"

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  • Wang, H.; Kropf, Donald H.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    Beef semitendinosus (ST) muscles with injected water (3 or 10% of raw muscle weight) and phosphate (0.3%) were cooked to final internal temperatures of 130 (held at 130 for 121 min), 140 (held at 140 for 12 min), 145, ...