Studies in Meat Tenderness.
- 1 January 1968
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 33 (1) , 12-18
- https://doi.org/10.1111/j.1365-2621.1968.tb00875.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- Studies in Meat Tenderness. I. Sensory and Objective Assessments of TendernessJournal of Food Science, 1966
- Sarcomere length of free and restrained bovine muscles at low temperature as related to tendernessJournal of the Science of Food and Agriculture, 1965
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960
- Post Mortem Glycolysis in Normal and Exudative Longissimus Dorsi Muscles of the Pig in Relation to So-Called White Muscle DiseaseJournal of Comparative Pathology and Therapeutics, 1960
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- The onset of rigor mortis in various muscles of the draught horseThe Journal of Physiology, 1953
- A simple tissue homogenizerJournal of the Science of Food and Agriculture, 1950
- Factors determining the time course of rigor mortisThe Journal of Physiology, 1949