Nauka Przyroda Technologie

Science Nature Technologies

Scientific journal presents original papers and articles relevant to all aspects of agricultural sciences.

Język polski English
Quick search:

Monika Modzelewska-Kapituła, Paweł Wróblewski
Comparison of texture, cooking losses and degree of shrinkage of grilled steaks from bovine Longissimus dorsi and semitendinosus muscles
Summary.

The aim of the study was to compare the grilled steaks prepared from bovine longissimus dorsi (LD) and semitendinosus (ST) muscles in terms of texture, cooking losses and degree of shrinkage and to determine if there were any relationships between these attributes and moisture and fat content in raw muscles. Cooking losses and degree of shrinkage were determined 5, 10 and 20 min after the thermal treatment. There were no s