THE EFFECT OF MARINATION AND COOKING ON THE MECHANICAL PROPERTIES OF INTRAMUSCULAR CONNECTIVE TISSUE
- 1 July 1991
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 2 (3) , 177-195
- https://doi.org/10.1111/j.1745-4573.1991.tb00452.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- The strength and stiffness of perimysial connective tissue isolated from cooked beef muscleMeat Science, 1989
- The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pHMeat Science, 1985
- The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. SemitendinosusMeat Science, 1985
- The cryo-jaw, a clamp designed for in vitro rheology studies of horse digital flexor tendonsJournal of Biomechanics, 1982
- The influence of the collagen fibre network of muscle on the compliance and tensile strength of muscle samples subjected to loads at right angles to the muscle fibre axisMeat Science, 1977
- The effect of marinading on beefJournal of the Science of Food and Agriculture, 1976
- The temperature coefficient of beef ageingJournal of the Science of Food and Agriculture, 1976
- Transverse anisotropy in beef muscleJournal of the Science of Food and Agriculture, 1976
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting TendernessPublished by Elsevier ,1965