Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuum
- 1 April 1978
- journal article
- Published by Elsevier in Meat Science
- Vol. 2 (2) , 145-153
- https://doi.org/10.1016/0309-1740(78)90014-1
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Influence of the Physical State of Tissue during Rigor Mortis upon Protein Solubility and Associated Properties of Bovine MuscleJournal of Food Science, 1967
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- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960