Studies in Meat Tenderness. I. Sensory and Objective Assessments of Tenderness
- 1 March 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (2) , 262-267
- https://doi.org/10.1111/j.1365-2621.1966.tb00491.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Some causes of toughness in broilers (Young roasting chickens)British Poultry Science, 1960
- Measurement of Toughness in Cold-stored FishNature, 1958
- The connective-tissue content and toughness of sheep musclesJournal of the Science of Food and Agriculture, 1956
- Factors determining the time course of rigor mortisThe Journal of Physiology, 1949
- TENDERNESS OF MEAT: I. A RECORDING APPARATUS FOR ITS ESTIMATION, AND RELATION BETWEEN pH AND TENDERNESSCanadian Journal of Research, 1939
- APPARATUS FOR MEASUREMENTS OP CHEWING RESISTANCE OR TENDERNESS OF FOODSTUFFSJournal of Food Science, 1938