RELATION OF TENDERNESS OF BEEF TO AGING TIME AT 33–35°F.
- 1 March 1947
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 12 (2) , 164-172
- https://doi.org/10.1111/j.1365-2621.1947.tb16407.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- MEASUREMENT OF BEEF TENDERNESS AND TENDERIZATION OF BEEF BY TENDERAY PROCESS1Journal of Food Science, 1946
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945
- CHANGES IN HISTOLOGICAL STRUCTURE AND PALATABILITY OF BEEF DURING STORAGEJournal of Food Science, 1944
- EFFECT OF STORAGE CONDITIONS ON PALATABILITY OF BEEF2Journal of Food Science, 1941
- EFFECT OF COAGULATION ON PRESS FLUID, SHEAR FORCE, MUSCLE-CELL DIAMETER, AND COMPOSITION OF BEEF MUSCLEJournal of Food Science, 1938