INTRAMUSCULAR COLLAGEN CONTENT AND SOLUBILITY - THEIR RELATIONSHIP TO TENDERNESS AND ALTERATION BY POSTMORTEM AGING

被引:14
作者
JEREMIAH, LE
MARTIN, AH
机构
关键词
D O I
10.4141/cjas81-008
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
引用
收藏
页码:53 / 61
页数:9
相关论文
共 33 条
[1]  
ALEXANDER AS, 1975, J ANIM SCI, V41, P284
[2]   TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS [J].
COVER, S ;
HOSTETLER, RL ;
RITCHEY, SJ .
JOURNAL OF FOOD SCIENCE, 1962, 27 (05) :469-&
[3]  
COVER SYLVIA, 1956, FOOD RES, V21, P312
[4]   EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS [J].
CROSS, HR ;
CARPENTER, ZL ;
SMITH, GC .
JOURNAL OF FOOD SCIENCE, 1973, 38 (06) :998-1003
[5]  
CROSS HR, 1973, J ANIM SCI, V37, P258
[6]   STUDIES IN MEAT TENDERNESS .2. PROTEOLYSIS AND AGING OF BEEF [J].
DAVEY, CL ;
GILBERT, KV .
JOURNAL OF FOOD SCIENCE, 1966, 31 (02) :135-&
[7]  
DUTSON TR, 1974, J ANIM SCI, V39, P168
[8]  
FIELD RA, 1969, J ANIM SCI, V29, P121
[9]  
FIELD RA, 1968, J ANIM SCI, V27, P1140
[10]   AGE-ASSOCIATED CHANGES IN BOVINE MUSCLE CONNECTIVE TISSUE .2. EXPOSURE TO INCREASING TEMPERATURE [J].
GOLL, DE ;
HOEKSTRA, WG ;
BRAY, RW .
JOURNAL OF FOOD SCIENCE, 1964, 29 (05) :615-&