HOT BONING AND PORK TENDERNESS
作者： B. B. MARSH , R. G. CASSENS , R. G. KAUFFMAN , E. J. BRISKEY
DOI: 10.1111/J.1365-2621.1972.TB03415.X
关键词:
摘要:
sci-hub.se 参考文章(9)
Ernest Joseph Briskey, J. C. Trautman, Robert G. Cassens, The physiology and biochemistry of muscle as a food : proceedings of an international symposium sponsored by the University of Wisconsin, July, 1965 University of Wisconsin Press. ,(1966)
R. H. LOCKER, DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEF Journal of Food Science. ,vol. 25, pp. 304- 307 ,(1960) , 10.1111/J.1365-2621.1960.TB00335.X
R. A. JUNGK, W. W. MARION, POST‐MORTEM ISOMETRIC TENSION CHANGES AND SHORTENING IN TURKEY MUSCLE STRIPS HELD AT VARIOUS TEMPERATURES Journal of Food Science. ,vol. 35, pp. 143- 145 ,(1970) , 10.1111/J.1365-2621.1970.TB12124.X
SUZANNE E. McCRAE, CHERIE G. SECCOMBE, B. B. MARSH, W. A. CARSE, STUDIES IN MEAT TENDERNESS. 9. The Tenderness of Various Lamb Muscles in Relation to Their Skeletal Restraint and Delay Before Freezing Journal of Food Science. ,vol. 36, pp. 566- 570 ,(1971) , 10.1111/J.1365-2621.1971.TB15130.X
R. H. Locker, C. J. Hagyard, A cold shortening effect in beef muscles Journal of the Science of Food and Agriculture. ,vol. 14, pp. 787- 793 ,(1963) , 10.1002/JSFA.2740141103
M. C. SMITH, M. D. JUDGE, W. J. STADELMAN, A “Cold Shortening” Effect in Avian Muscle Journal of Food Science. ,vol. 34, pp. 42- 46 ,(1969) , 10.1111/J.1365-2621.1969.TB14358.X
H. K. Herring, R. G. Cassens, E. J. Briskey, Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness Journal of the Science of Food and Agriculture. ,vol. 16, pp. 379- 384 ,(1965) , 10.1002/JSFA.2740160703
D. W. Henderson, Darrel E. Goll, M. H. Stromer, A comparison of shortening and Z line degradation in post-mortem bovine, porcine, and rabbit muscle. American Journal of Anatomy. ,vol. 128, pp. 117- 135 ,(1970) , 10.1002/AJA.1001280109
J. L. WELBOURN, R. B. HARRINGTON, W. J. STADELMAN, Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in Turkeys Journal of Food Science. ,vol. 33, pp. 450- 452 ,(1968) , 10.1111/J.1365-2621.1968.TB03652.X