BLADE TENDERIZATION OF BEEF PSOAS MAJOR AND SEMITENDINOSUS MUSCLES

被引：17

作者：

SEIDEMAN, SC ^{[1
]}

SMITH, GC ^{[1
]}

CARPENTER, ZL ^{[1
]}

MARSHALL, WH ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MEATS & MEAT CHEM SECT,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08413.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1510 / 1512

页数：3

共 16 条

[1]

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[2] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J].

BOUTON, PE ;

HARRIS, PV .

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[3] BLADE TENDERIZATION OF WHOLESALE CUTS FROM RAM LAMBS AND KID GOATS [J].

BOWLING, RA ;

SMITH, GC ;

CARPENTER, ZL ;

MARSHALL, WH ;

SHELTON, M .

JOURNAL OF ANIMAL SCIENCE, 1976, 43 (01) :122-130

[4] TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS [J].

COVER, S ;

HOSTETLER, RL ;

RITCHEY, SJ .

JOURNAL OF FOOD SCIENCE, 1962, 27 (05) :469-&

[5] 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

[6] EFFECT OF BLADE TENDERIZATON ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF [J].

DAVIS, GW ;

SMITH, GC ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1977, 42 (02) :330-337

[7]

DAVIS KA, 1975, J ANIM SCI, V40, P167

[8] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

BIOMETRICS, 1955, 11 (01) :1-42

[9]

GOLDNER WJ, 1974, J ANIM SCI, V39, P169

[10]

GOLDNER WJ, 1974, J ANIM SCI, V39, P971

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