EFFECT OF LOW-VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND PH

被引：51

作者：

BOUTON, PE

FORD, AL

HARRIS, PV

SHAW, FD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02499.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1392 / 1396

页数：5

共 21 条

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FORD, AL ;

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OSHEA, JM .

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[4] COMPARISON OF EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON TENDERNESS OF MUTTON [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR ;

BAXTER, RI .

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

BOUTON, PE ;

HARRIS, PV .

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[6] CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

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[7]

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[8] ELECTRICAL-STIMULATION AND LAMB TENDERNESS [J].

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[9]

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[10]

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