Methods of Expressing Collagen Characteristics and Their Relationship to Meat Tenderness and Muscle Fiber Types
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (2) , 273-276
- https://doi.org/10.1111/j.1365-2621.1986.tb11107.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine MuscleJournal of Food Science, 1981
- The influence of age, sex and breed of cattle on their muscle characteristicsMeat Science, 1979
- Ultrastructural changes in bovine Longissimus muscle during postmortem ageingMeat Science, 1978
- RELATIONSHIPS OF CERTAIN MUSCLE, CARTILAGE AND BONE TRAITS TO TENDERNESS OF THE BEEF LONGISSIMUSJournal of Food Science, 1974
- PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITSJournal of Food Science, 1972
- DIFFERENTIATION OF RED AND WHITE FIBERS IN MUSCLE FROM FETAL, NEONATAL AND INFANT RHESUS MONKEYSJournal of Histochemistry & Cytochemistry, 1967
- COMPARISON OF RED AND WHITE VOLUNTARY SKELETAL MUSCLES OF SEVERAL SPECIES OF PRIMATESJournal of Histochemistry & Cytochemistry, 1966
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966
- Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.Analytical Chemistry, 1963
- 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