Meat tenderness: Immunofluorescent localisation of the isomorphic forms of collagen in bovine muscles of varying texture
- 1 February 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (2) , 203-210
- https://doi.org/10.1002/jsfa.2740300216
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- The location of three collagen types in skeletal muscleFEBS Letters, 1977
- Meat tenderness: Distribution of molecular species of collagen in bovine muscleJournal of the Science of Food and Agriculture, 1977
- EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESSJournal of Food Science, 1973
- MEAT TENDERNESS: AGE RELATED CHANGES IN BOVINE INTRAMUSCULAR COLLAGENJournal of Food Science, 1972
- The basis of meat textureJournal of the Science of Food and Agriculture, 1972
- Effects of Age and Sex on Quality, Tenderness and Collagen Content of Bovine Longissimus MuscleJournal of Animal Science, 1971
- Epimysial Connective Tissue Scores as Related to Beef TendernessJournal of Food Science, 1969
- Collagen Content and Subjective Scores for Tenderness of Connective Tissue in Animals of Different AgesJournal of Food Science, 1967
- Factors Affecting Collagen Solubility in Bovine MusclesJournal of Food Science, 1967
- A simple tissue homogenizerJournal of the Science of Food and Agriculture, 1950