RELATIONSHIP OF TENDERNESS MEASUREMENTS MADE BY ARMOR TENDEROMETER TO CERTAIN OBJECTIVE, SUBJECTIVE AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE

被引：13

作者：

PARRISH, FC ^{[1
]}

OLSON, DG ^{[1
]}

MINER, BE ^{[1
]}

YOUNG, RB ^{[1
]}

SNELL, RL ^{[1
]}

机构：

[1] IOWA STATE UNIV,DEPT ANIM SCI & FOOD TECHNOL,MUSCLE BIOL GRP,AMES,IA 50010

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 07期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07241.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1214 / 1219

页数：6

共 11 条

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[2] ASSESSMENT OF BEEF TENDERNESS WITH ARMOR TENDEROMETER [J].

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BUTLER, OD ;

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[3] MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .6. EFFECT OF TEMPERATURE ON PROTEIN SOLUBILITY OF RABBIT AND BOVINE MUSCLE [J].

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PARRISH, FC ;

GOLL, DE .

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[4]

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[5] AGE-ASSOCIATED CHANGES IN MUSCLE COMPOSITION - ISOLATION AND PROPERTIES OF A COLLAGENOUS RESIDUE FROM BOVINE MUSCLE [J].

GOLL, DE ;

HOEKSTRA, WG ;

BRAY, RW .

JOURNAL OF FOOD SCIENCE, 1963, 28 (05) :503-&

[6]

HANSEN L J, 1972, Journal of Texture Studies, V3, P146, DOI 10.1111/j.1745-4603.1972.tb00619.x

[7] EVALUATION OF ARMOR TENDEROMETER FOR AN ESTIMATION OF BEEF TENDERNESS [J].

HENRICKS.RL ;

MARSDEN, JL ;

MORRISON, RD .

JOURNAL OF FOOD SCIENCE, 1972, 37 (06) :857-&

[8]

PEARSON AM, 1963, OBJECTIVE SUBJECTIVE, P135

[9]

Snedecor G.W., 1980, STAT METHODS

[10]

SZCZESNIAK ALINA SURMACKA, 1965, ADVANCE FOOD RES, V14, P33

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