MUSCLE FRAGMENTATION INDICES FOR PREDICTING COOKED BEEF TENDERNESS
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5) , 1093-1094
- https://doi.org/10.1111/j.1365-2621.1975.tb02277.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Release of lysosomal enzymes during post mortem conditioning and their relationship to tendernessInternational Journal of Food Science & Technology, 1974
- EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESSJournal of Food Science, 1973
- Chicken Myofibril Fragmentation in Relation to Factors Influencing TendernessJournal of Food Science, 1970
- Formation of Myofibrillar Fragments and Reversible Contraction of Sarcomeres in Chicken Pectoral MuscleJournal of Food Science, 1967