Biochemical Factors Affecting Beef Tenderness
- 1 January 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (1) , 1-7
- https://doi.org/10.1111/j.1365-2621.1967.tb01945.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- The Hydrogen Ion Titration Curves of Native, Heat‐Coagulated and Frozen‐Stored Myofibrils of Cod and BeefJournal of Food Science, 1964
- Post‐Mortem Changes in Physical and Chemical Properties of Bovine MuscleaJournal of Food Science, 1964
- The Relationship of Some Intracellular Protein Characteristics to Beef Muscle Tenderness a,bJournal of Food Science, 1963
- Zur Biochemie der FleischreifungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1962
- Factors Affecting the Water Retention of Beef. V. Variation of the Zinc‐Containing EnzymesJournal of Food Science, 1961
- EFFECT OF STORAGE CONDITIONS ON SOME OF THE BIOCHEMICAL PROPERTIES OF MEAT and ON THE PHYSICAL PROPERTIES OF AN EXPERIMENTAL SAUSAGEJournal of Food Science, 1959
- The Contraction of MuscleScientific American, 1958
- ASEPTIC AUTOLYSIS OF MUSCLE: BIOCHEMICAL AND MICROSCOPIC MODIFICATIONS OCCURRING IN RABBIT AND LAMB MUSCLE DURING ASEPTIC AND ANAEROBIC STORAGEJournal of Food Science, 1958
- Über die Mineralstoffe des SäugetiermuskelsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1958
- MEASUREMENT OF BEEF TENDERNESS AND TENDERIZATION OF BEEF BY TENDERAY PROCESS1Journal of Food Science, 1946