Histological Studies of Post‐Mortem Changes in Sarcomere Length as Related to Bovine Muscle Tenderness
- 1 November 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (6) , 825-828
- https://doi.org/10.1111/j.1365-2621.1966.tb03256.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Sarcomere length of free and restrained bovine muscles at low temperature as related to tendernessJournal of the Science of Food and Agriculture, 1965
- Progressive Changes in Starch Gel Electrophoretic Patterns of Chicken Muscle Proteins During "Aging" Post-MortemJournal of Food Science, 1964
- Post‐Mortem Changes in Chilled and Frozen MuscleJournal of Food Science, 1963
- Aktivierung der ATP-Spaltung im Warm- und Kaltblütermuskel durch Gefrieren und mechanische VerletzungZeitschrift Fur Ernahrungswissenschaft, 1961
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960