CHARACTERIZATION OF THE MUSCLES WITHIN THE BEEF FOREQUARTER

[1] ALSMEYER R. H., 1966, FOOD TECHNOL, V20, P115

[2] BAILEY C. B., 1960, CANADIAN JOUR ANIMAL SCI, V40, P143

[3] ASSAY FOR HYDROXYPROLINE AND PROLINE ON ONE SAMPLE AND A SIMPLIFIED METHOD FOR HYDROXYPROLINE [J]. ANALYTICAL BIOCHEMISTRY, 1975, 63 (02) : 331 - 340

[4] CHOI YI, 1987, MP119 OKL AGR EXP ST, P50

[5] EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 998 - 1003

[6] LABILE COLLAGEN FROM EPIMYSIAL AND INTRAMUSCULAR CONNECTIVE TISSUE AS RELATED TO WARNER-BRATZLER SHEAR VALUES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (02) : 280 - +

[7] KROPF DH, 1959, FOOD TECHNOL-CHICAGO, V13, P492

[8] BASIS OF TENDERNESS IN MUSCLE FOODS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 295 - 297

[9] MCKEITH FK, 1985, J FOOD SCI, V50, P869, DOI 10.1111/j.1365-2621.1985.tb12968.x

[10] NETER J, 1974, APPLIED LINEAR STATI

[1] ALSMEYER R. H., 1966, FOOD TECHNOL, V20, P115

[2] BAILEY C. B., 1960, CANADIAN JOUR ANIMAL SCI, V40, P143

[3] ASSAY FOR HYDROXYPROLINE AND PROLINE ON ONE SAMPLE AND A SIMPLIFIED METHOD FOR HYDROXYPROLINE [J]. ANALYTICAL BIOCHEMISTRY, 1975, 63 (02) : 331 - 340

[4] CHOI YI, 1987, MP119 OKL AGR EXP ST, P50

[5] EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 998 - 1003

[6] LABILE COLLAGEN FROM EPIMYSIAL AND INTRAMUSCULAR CONNECTIVE TISSUE AS RELATED TO WARNER-BRATZLER SHEAR VALUES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (02) : 280 - +

[7] KROPF DH, 1959, FOOD TECHNOL-CHICAGO, V13, P492

[8] BASIS OF TENDERNESS IN MUSCLE FOODS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 295 - 297

[9] MCKEITH FK, 1985, J FOOD SCI, V50, P869, DOI 10.1111/j.1365-2621.1985.tb12968.x

[10] NETER J, 1974, APPLIED LINEAR STATI