HEATING EFFECTS OF BOVINE SEMITENDINOSUS: PHASE CONTRAST MICROSCOPY AND SCANNING ELECTRON MICROSCOPY
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1) , 13-16
- https://doi.org/10.1111/j.1365-2621.1978.tb09725.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- HEATING EFFECTS ON BOVINE SEMITENDINOSUS: SHEAR, MUSCLE FIBER MEASUREMENTS, AND COOKING LOSSESJournal of Food Science, 1978
- STRUCTURAL CHANGES IN HEATED BOVINE MUSCLE: A SCANNING ELECTRON MICROSCOPE STUDYJournal of Food Science, 1977
- SCANNING ELECTRON MICROSCOPY OF BOVINE MUSCLE: EFFECT OF HEATING ON ULTRASTRUCTUREJournal of Food Science, 1976
- TENSILE PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE AS AFFECTED BY HEATING RATE AND END POINT TEMPERATUREJournal of Texture Studies, 1976
- THERMAL EFFECTS ON THE LENGTH OF SARCOMERES IN MUSCLES HELD AT DIFFERENT TENSIONSJournal of Food Science, 1975
- Scanning Electron Microscopy of Heated Beef, Chicken and Rainbow Trout MusclesCanadian Institute of Food Science and Technology Journal, 1972
- PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLESJournal of Food Science, 1972
- Studies in Meat Tenderness 8. Ultra‐structural Changes in Meat During AgingJournal of Food Science, 1970
- Photomicrographic Studies of Dynamic Changes in Muscle Fiber Fragments. 1. Effect of Various Heat Treatments on Length, Width and BirefringenceJournal of Food Science, 1968
- Storage‐ and Heat‐induced Changes in the Microscopic Appearance of Rabbit MuscleJournal of Food Science, 1965