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Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle
Food Science
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| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | en_ZA |
| Published: |
2021
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| Subjects: | |
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| _version_ | 1869484217769918464 |
|---|---|
| access_status_str | Open Access |
| author | Schwartz, Marbi |
| author2 | Marais, Jeannine |
| author_browse | Marais, Jeannine Schwartz, Marbi |
| author_facet | Marais, Jeannine Schwartz, Marbi |
| author_sort | Schwartz, Marbi |
| collection | Thesis |
| description | Food Science |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/124267 |
| institution | Stellenbosch University (South Africa) |
| language | en_ZA |
| last_indexed | 2026-07-01T04:11:23.414Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/124267 Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle Schwartz, Marbi Marais, Jeannine Strydom, P. E. Hoffman, Louwrens C. Muscle foods, Beef, Degrees of Doneness, Consumers, Descriptive Sensory Analysis, Cooking methods, Palatability Food Science 2021-11-23T11:55:08Z 2022-02-22T10:21:45Z 2021-11-23T11:55:08Z 2021-11-18 Masters http://hdl.handle.net/10019.1/124267 en_ZA application/pdf |
| spellingShingle | Muscle foods, Beef, Degrees of Doneness, Consumers, Descriptive Sensory Analysis, Cooking methods, Palatability Schwartz, Marbi Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle |
| thesis_degree_str | Master's |
| title | Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle |
| title_full | Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle |
| title_fullStr | Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle |
| title_full_unstemmed | Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle |
| title_short | Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle |
| title_sort | influence of degrees of doneness on the sensory and physicochemical properties of beef striploin longissimus lumborum muscle |
| topic | Muscle foods, Beef, Degrees of Doneness, Consumers, Descriptive Sensory Analysis, Cooking methods, Palatability |
| url | http://hdl.handle.net/10019.1/124267 |
| work_keys_str_mv | AT schwartzmarbi influenceofdegreesofdonenessonthesensoryandphysicochemicalpropertiesofbeefstriploinlongissimuslumborummuscle |