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Heating and flavour of meat

7 views. Luotu 1 year 1 month ago.

Heating and flavour of meat

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43m 35s

ageing and meat tenderness part 2

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3h 5m 42s

Nutritional and toxic and environmental aspects

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1h 8m 27s

Oxidation of lipid and protein

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2h 59m 55s

tenderness ctd. (part 3), meat color

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1h 41m 27s

Ageing and meat tenderness

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2h 57m 24s

Muscle contraction in vivo and after slaughter

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3h 1m 30s

Perimortal reactions, DFD, PSE

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54m 33s

Wooden breast in poultry

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3h 9m 24s

Water-holding ctd., Fiber types, Buffer capacity

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3h 12m 41s

Water-holding

Luotu 1 year 2 months ago.
2h 58m 15s

Connective tissue continued, Energy in muscle

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2h 53m 42s

Muscle structure part 2 and connective tissue

Luotu 1 year 2 months ago.
2h 8m 8s

Muscle structure and growth, fat, bones

Luotu 1 year 2 months ago.
3h 20m 34s

Introduction, colloid and protein chemistry

Luotu 1 year 2 months ago.