Stratification of connective tissue toughness in beef roasts assessed by simultaneous fluorometry and penetrometry
作者： H.J. Swatland
DOI: 10.1016/J.FOODRES.2006.03.004
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摘要: Abstract Beef rib roasts were probed to measure connective tissue fluorescence and resistance penetration at different depths. Data collected the aponeurosis on surface of Longissimus thoracis (site 1), from muscle below 2), a major perimysial septum within 3). Penetration force site 1 was correlated with forces 2 ( r = 0.51, P = 0.63, = 0.81, = 0.78,
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