INFLUENCE OF PH ON THE WARNER BRATZLER SHEAR PROPERTIES OF MUTTON

被引：17

作者：

BOUTON, PE

HARRIS, PV

MACFARLANE, JJ

SHORTHOSE, WR

机构：

来源：

MEAT SCIENCE | 1982年 / 6卷 / 01期

关键词：

D O I：

10.1016/0309-1740(82)90048-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：27 / 36

页数：10

相关论文

共 18 条

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[2] Bouton P. E., 1974, Proceedings of the Australian Society of Animal Production, V10, P227
[3] PRESSURE-HEAT TREATMENT OF POSTRIGOR MUSCLE - EFFECTS ON TENDERNESS
BOUTON, PE
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OSHEA, JM
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[4] PRESSURE-HEAT TREATMENT OF MEAT - EFFECT ON CONNECTIVE-TISSUE
BOUTON, PE
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OSHEA, JM
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[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 301 - +
[5] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON
BOUTON, PE
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[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 435 - +
[6] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - WATER-HOLDING CAPACITY
BOUTON, PE
SHORTHOSE, WR
HARRIS, PV
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (03) : 351 - +
[7] INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE
BOUTON, PE
CARROLL, FD
HARRIS, PV
SHORTHOSE, WR
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 404 - 407
[8] CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION
BOUTON, PE
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SHORTHOSE, WR
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (06) : 1122 - 1126
[9] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - MECHANICAL PROPERTIES
BOUTON, PE
HARRIS, PV
SHORTHOSE, WR
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (03) : 356 - +
[10] BOUTON PE, 1957, CSIRO6 DIV FOOD PRES