Figure 3. Shear strength of ribs by conger eel size. All conger eel products were processed in a 140 °C oven for 30 minutes and the shear strength was measured. Different letters indicate significant differences between processing methods according to Duncan’s test (p < 0.05)

From

A New Method for Bone Softening and Texture Enhancement of Conger Eel (Conger myriaster) Kabayaki

Jin Gi MIN, Woo Young JUNG, Hong Hee LEE, Won Kyung LEE

Journal of Food and Nutrition Research. 2019, 7(4), 255-260 doi:10.12691/jfnr-7-4-1