The connective-tissue content and toughness of sheep muscles
- 1 January 1956
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 7 (1) , 51-56
- https://doi.org/10.1002/jsfa.2740070110
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Meat Assay, Hydroxyproline as an Index of Connective Tissue in MuscleJournal of Agricultural and Food Chemistry, 1954
- Connective tissue of meat. III.—Determination of collagen in tendon tissue by the hydroxyproline methodJournal of the Science of Food and Agriculture, 1954
- Connective tissue of meat. II.—Determination of HydroxyprolineJournal of the Science of Food and Agriculture, 1953
- FIBER DIAMETER IN RELATION TO TENDERNESS OF BEEF MUSCLE a, bJournal of Food Science, 1953
- Connective tissue of meat: I.—separation and determinationJournal of the Science of Food and Agriculture, 1952
- A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEATJournal of Food Science, 1952
- Initial Physical and Chemical Changes in Beef as Related to TendernessJournal of Animal Science, 1949
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945
- Some Factors Affecting the Connective Tissue Content of Beef MuscleJournal of Nutrition, 1928