EFFECT OF ALTERING ULTIMATE pH ON BOVINE MUSCLE TENDERNESS
- 1 July 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5) , 816-820
- https://doi.org/10.1111/j.1365-2621.1973.tb02083.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972
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- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971
- Relation between pH and tenderness in cooked muscleInternational Journal of Food Science & Technology, 1970
- Influence of Carcass Position During Rigor Mortis on Tenderness of Beef Muscles: Comparison of two TreatmentsJournal of Animal Science, 1970