A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON
- 1 September 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6) , 932-937
- https://doi.org/10.1111/j.1365-2621.1973.tb02117.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- A comparison of the effects of some post‐slaughter treatments on the tenderness of beefInternational Journal of Food Science & Technology, 1973
- THE EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON THE MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLEJournal of Food Science, 1972
- THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER‐HOLDING CAPACITYJournal of Food Science, 1972
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971
- Influence of Carcass Position During Rigor Mortis on Tenderness of Beef Muscles: Comparison of two TreatmentsJournal of Animal Science, 1970
- Shortening as a factor in meat ageingInternational Journal of Food Science & Technology, 1967
- Temperature Dependence of pH Changes in Ox Muscle Post‐MortemJournal of Food Science, 1967
- A Simplex Method for Function MinimizationThe Computer Journal, 1965