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Dransfield, E. (author), Casey, J.C. (author), Boccard, R. (author), Touraille, C. (author), Buchter, L. (author), Hood, D.E. (author), Joseph, R.L. (author), Schon, I. (author), Casteels, M. (author), Cosentino, E. (author), Tinbergen, B.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)Sixteen minced samples of lean beef M. semimembranosus and M. gracilis were analysed for nitrogen, fat, moisture, collagen, ash and pH using recommended procedures in eight European Communitie' (EC) meat research laboratories. Differences between replicate determinations within laboratories were often larger than suggested in reference methods...article 1983
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Dransfield, E. (author), Rhodes, D.N. (author), Nute, G.R. (author), Roberts, T.A. (author), Boccard, R. (author), Touraille, C. (author), Buchter, L. (author), Hood, D.E. (author), Joseph, R.L. (author), Schon, I. (author), Casteels, M. (author), Cosentino, E. (author), Tinbergen, B.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)Loin steaks from 10 animals (five of each of two types) from each of eight European countries were assessed for eating quality at five institutes in Denmark, Ireland, England, France and the Federal Republic of Germany. All panels found wide variation in eating quality and many of the steaks were unacceptably tough. Although attempts to relate...article 1982
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Boccard, R. (author), Buchter, L. (author), Casteels, E. (author), Cosentino, E. (author), Dransfield, E. (author), Hood, D.E. (author), Joseph, R.L. (author), MacDougall, D.B. (author), Rhodes, D.N. (author), Sch??n, I. (author), Tinbergen, B.J. (author), Touraille, C. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)A Working Group on Meat Quality in the CEC Beef Production Research Programme has recommended reference methods for the assessment of meat characteristics to be used at the end of beef production experiments. The proposed procedures include sampling, sample preparation and suitable methods for the determination of meat colour and meat tenderness...article 1981
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- Tinbergen, B.J. (author), Paardekooper, E.J.C. (author), Centraal Instituut voor Voedingsonderzoek TNO (author) article 1980
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- Tinbergen, B.J. (author), Paardekooper, E.J.C. (author), Centraal Instituut voor Voedingsonderzoek TNO (author) article 1980
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- Centraal Instituut voor Voedingsonderzoek TNO (author), Moerman, P.C. (author), Tinbergen, B.J. (author) conference paper 1980
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Tinbergen, B.J. (author), Olsman, W.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)A method was developed for the selective extraction of fat from ruptured fat cells in comminuted sausage batters. It was found that over a wide range of chopping temperatures (4–28°C) the level of extractable fat in an unheated meat batter is significantly correlated (P < 0.001) with the percentage of fat separation after heating to 80°C or 120...article 1979
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- Tinbergen, B.J. (author) doctoral thesis 1966