THE INFLUENCE OF AGING BEEF IN VACUUM
- 1 September 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (5) , 736-738
- https://doi.org/10.1111/j.1365-2621.1972.tb02739.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Molecular Properties of Post‐Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine MuscleJournal of Food Science, 1967
- Biochemical Factors Affecting Beef TendernessJournal of Food Science, 1967
- Initial Physical and Chemical Changes in Beef as Related to TendernessJournal of Animal Science, 1949
- RELATION OF TENDERNESS OF BEEF TO AGING TIME AT 33–35°F.Journal of Food Science, 1947
- EFFECT OF STORAGE CONDITIONS ON PALATABILITY OF BEEF2Journal of Food Science, 1941