SELECTED SKELETAL ALTERATIONS TO IMPROVE TENDERNESS OF BEEF ROUND MUSCLES
- 1 July 1994
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 5 (2) , 137-147
- https://doi.org/10.1111/j.1745-4573.1994.tb00526.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Comparison of methods for measuring sarcomere length in beef semitendinosus muscleMeat Science, 1981
- FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESSJournal of Food Science, 1980
- EFFECTS OF PRE‐RIGOR TENSION ON TENDERNESS OF INTACT BOVINE AND OVINE MUSCLEJournal of Food Science, 1974
- EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLESJournal of Food Science, 1972
- The Influence of Tension on Pre-Rigor Excised Bovine MuscleJournal of Food Science, 1969
- The Effect of Stretch‐Tension During Rigor on Certain Physical Characteristics of Bovine MuscleJournal of Food Science, 1967
- Bread as a source of proteinInternational Journal of Food Science & Technology, 1967
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966
- Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber DiameterJournal of Food Science, 1965
- Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.Analytical Chemistry, 1963