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The objective of the study was to determine the roasting-induced changes in texture, muscle fibre microstructure, and cooking losses for the bovine m.semitendinosus (ST) muscle. The muscle slices were roasted at 170°C until they reached the internal temperatures of 50, 60, 70, 80, 90 and 95°C. The texture profile analysis of the samples was carried out using a texture analyser. The changes in microstructure...
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