Journal article

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

University of Melbourne Researchers

Grants

Awarded by Agencia Nacional de Promotion Cientifica y Tecnologica (FONCyT) in Argentina


Funding Acknowledgements

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.