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Combined effects of aging and low temperature, long time heating on pork toughness
Meat Science, 2019The combined effects of aging and low temperature, long time heating (LTLT) on meat toughness were investigated. Pork loins were heated at 53 or 58 °C for up to 20 h, and shear force values, cooking loss, moisture content, collagen solubility, electrophoresis of myofibrillar proteins were determined.
Shengjie Li +5 more
openaire +2 more sources
Strength and toughness of elastomers at low temperatures
Journal of Polymer Science Part B: Polymer Letters, 1972R. T. Brown +2 more
openaire +1 more source
Toughness of Spider Silk at High and Low Temperatures
Advanced Materials, 2005Y. Yang +6 more
openaire +1 more source
Impact Toughness of Q460 Frw for Building Structure at Low Temperature
SSRN Electronic Journal, 2022zhiming wang +6 more
openaire +1 more source
Evaluation of Fracture Toughness of Polymer Alloys at a Low Temperature
1992Junichi Kusumoto +2 more
openaire +1 more source
Impact Toughness of Trace Element Doping Q460 at Low Temperature
SSRN Electronic Journal, 2022openaire +1 more source

