The structural basis of cooking loss in beef: Variations with temperature and ageing
PP Purslow, S Oiseth, J Hughes, RD Warner
Food Research International | ELSEVIER SCIENCE BV | Published : 2016
Awarded by Agencia Nacional de Promotion Cientifica y Tecnologica (FONCyT) in Argentina
We gratefully acknowledge the fine technical support provided by Jenny Favaro and Michael Kelly. The funding provided by CSIRO for the experiment is acknowledged as well as the assistance provided by JBS-Brooklyn in the procurement of beef muscles. Peter Purslow acknowledges the support of the Agencia Nacional de Promotion Cientifica y Tecnologica (FONCyT PICT 2-13-3292) in Argentina and CSIRO for supporting his work in Australia.