Chewiness and hardness, defined in ISO5492:1992, are distinguished in beef Longissimus muscle cooked at four different end-point temperatures

Chewiness and hardness, defined in ISO5492:1992, are distinguished in beef Longissimus muscle cooked at four different end-point temperatures
K. Sasaki, M. Motoyama, T. Yamamoto, M. Oe and M. Mitsumoto