The Basis of Quality in Muscle Foods THE BASIS OF TENDERNESS IN MUSCLE FOODS
- 1 March 1977
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 42 (2) , 295-297
- https://doi.org/10.1111/j.1365-2621.1977.tb01485.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Mitochondrial calcium and postmortem muscle shorteningBiochemical and Biophysical Research Communications, 1975
- New Concepts in Meat ProcessingPublished by Elsevier ,1975
- Biological significance of the intermolecular crosslinks of collagenNature, 1974
- 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
- THE EFFECT OF PRE‐RIGOR CHANGES ON MEAT TENDERNESS. A ReviewJournal of Food Science, 1972