Collagen Content and Subjective Scores for Tenderness of Connective Tissue in Animals of Different Ages
- 1 September 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (5) , 586-588
- https://doi.org/10.1111/j.1365-2621.1967.tb00838.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966
- The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef MusclesJournal of Food Science, 1965
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965
- Tenderness of Beef..Journal of Food Science, 1962
- Meat Tenderness Factors, Determination of Collagen in Raw and Cooked Beef from Two Muscles by Alkali-Insoluble, Autoclave-Soluble Nitrogen and by Hydroxyproline ContentJournal of Agricultural and Food Chemistry, 1962
- THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEFJournal of Food Science, 1956
- The Effect of Age and Grade on the Collagen and Elastin Content of Beef and VealJournal of Animal Science, 1954
- STUDIES ON VEAL.Journal of Food Science, 1946
- THE DETERMINATION OF THE AMOUNT OF CONNECTIVE TISSUE IN MEATPublished by Elsevier ,1927