A comparison between tensile and shear adhesive strength of meat-myosin junctions
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 21 (2) , 145-156
- https://doi.org/10.1016/0309-1740(87)90027-1
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Variations in the tensile adhesive strength of meat-myosin junctions due to test configurationsMeat Science, 1987
- A Technique to Measure Binding Properties of Non‐meat Proteins in Muscle‐Juncture FormationJournal of Food Science, 1982
- IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSINJournal of Food Science, 1979
- BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN‐CONTAINING EXTRACTS FROM PRE‐ AND POST‐RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTSJournal of Food Science, 1979
- CRUDE MYOSIN FRACTIONS AS MEAT BINDERSJournal of Food Science, 1979
- BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTSJournal of Food Science, 1977