COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

[1] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 435 - +

[2] BOUTON PE, IN PRESS

[3] BOUTON PE, TO BE PUBLISHED

[4] BRANDT PW, 1967, CELL BIOL, V33, P255

[5] Bratzler L.J., 1932, THESIS KANSAS STATE

[6] CARMICHAEL DJ, 1967, J FOOD TECHNOL, V2, P299

[7] STUDIES IN MEAT TENDERNESS .6. NATURE OF MYOFIBRILLAR PROTEINS EXTRACTED FROM MEAT DURING AGING [J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (04) : 343 - &

[8] STUDIES IN MEAT TENDERNESS .7. CHANGES IN FINE STRUCTURE OF MEAT DURING AGING [J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (01) : 69 - &

[9] STUDIES IN MEAT TENDERNESS .8. ULTRA-STRUCTURAL CHANGES IN MEAT DURING AGING [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (01) : 56 - &

[10] DAVEY CL, 1967, J FOOD TECHNOL, V2, P57

[1] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 435 - +

[2] BOUTON PE, IN PRESS

[3] BOUTON PE, TO BE PUBLISHED

[4] BRANDT PW, 1967, CELL BIOL, V33, P255

[5] Bratzler L.J., 1932, THESIS KANSAS STATE

[6] CARMICHAEL DJ, 1967, J FOOD TECHNOL, V2, P299

[7] STUDIES IN MEAT TENDERNESS .6. NATURE OF MYOFIBRILLAR PROTEINS EXTRACTED FROM MEAT DURING AGING [J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (04) : 343 - &

[8] STUDIES IN MEAT TENDERNESS .7. CHANGES IN FINE STRUCTURE OF MEAT DURING AGING [J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (01) : 69 - &

[9] STUDIES IN MEAT TENDERNESS .8. ULTRA-STRUCTURAL CHANGES IN MEAT DURING AGING [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (01) : 56 - &

[10] DAVEY CL, 1967, J FOOD TECHNOL, V2, P57