HIGH TEMPERATURE EFFECTS ON LYSOSOMAL ENZYME DISTRIBUTION AND FRAGMENTATION OF BOVINE MUSCLE
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (2) , 510-512
- https://doi.org/10.1111/j.1365-2621.1977.tb01534.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effects of Elevated Temperature Conditioning on Youthful and Mature Beef CarcassesJournal of Animal Science, 1976
- EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMESJournal of Food Science, 1976
- MUSCLE FRAGMENTATION INDICES FOR PREDICTING COOKED BEEF TENDERNESSJournal of Food Science, 1975
- Effect of Postmortem Aging Time and Temperature on Beef Muscle AttributesJournal of Animal Science, 1969
- Studies in Meat Tenderness.Journal of Food Science, 1968
- Temperature Dependence of pH Changes in Ox Muscle Post‐MortemJournal of Food Science, 1967