A PHYSICAL METHOD TO INCREASE TENDERNESS IN LAMB CARCASSES
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1) , 130-131
- https://doi.org/10.1111/j.1365-2621.1972.tb03401.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- EFFECTS OF PHYSICAL AND MECHANICAL TREATMENTS ON THE TENDERNESS OF THE BEEF LONGISSIMUSJournal of Food Science, 1971
- Influence of Carcass Position During Rigor Mortis on Tenderness of Beef Muscles: Comparison of two TreatmentsJournal of Animal Science, 1970
- Tenderness and Associated Characteristics of Stretched and Contracted Bovine MusclesJournal of Food Science, 1967
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber DiameterJournal of Food Science, 1965
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960