Effect of post-rigor muscle length on the texture of meat
- 1 May 1976
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 27 (5) , 483-486
- https://doi.org/10.1002/jsfa.2740270516
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast BeefJournal of Texture Studies, 1972
- Biophysical analysis of the mechanical properties of the sarcolemmaCanadian Journal of Physiology and Pharmacology, 1970
- Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During AgingJournal of Food Science, 1969
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963