HEATING EFFECTS OF BOVINE SEMITENDINOSUS - PHASE-CONTRAST MICROSCOPY AND SCANNING ELECTRON-MICROSCOPY

被引：17

作者：

HEARNE, LE

PENFIELD, MP

GOERTZ, GE

机构：

[1] UNIV TENNESSEE,COLL HOME ECON,DEPT FOOD SCI NUTR & FOOD SYST ADM,KNOXVILLE,TN 37916

[2] UNIV TENNESSEE,AGR EXPT STN,KNOXVILLE,TN 37916

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09725.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：13 / 16

页数：4

共 17 条

[1]

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[2] SCANNING ELECTRON-MICROSCOPY OF BOVINE MUSCLE - EFFECT OF HEATING ON ULTRASTRUCTURE [J].

CHENG, CS ;

PARRISH, FC .

JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1449-1454

[3] STUDIES IN MEAT TENDERNESS .8. ULTRA-STRUCTURAL CHANGES IN MEAT DURING AGING [J].

DAVEY, CL ;

DICKSON, MR .

JOURNAL OF FOOD SCIENCE, 1970, 35 (01) :56-&

[4]

DOTY DM, 1961, USDA1231 AGR MARK SV

[5] PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES [J].

DUBE, G ;

HARRINGTON, RB ;

BRAMBLETT, VD ;

JUDGE, MD .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :23-+

[6]

GILES BG, 1969, 15TH EUR M MEAT RES, P289

[7]

HAMM R., 1966, P363

[8] HEATING EFFECTS ON BOVINE SEMITENDINOSUS - SHEAR, MUSCLE-FIBER MEASUREMENTS, AND COOKING LOSSES [J].

HEARNE, LE ;

PENFIELD, MP ;

GOERTZ, GE .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :10-&

[9] THERMAL EFFECTS ON LENGTH OF SARCOMERES IN MUSCLES HELD AT DIFFERENT TENSIONS [J].

HEGARTY, PVJ ;

ALLEN, CE .

JOURNAL OF FOOD SCIENCE, 1975, 40 (01) :24-27

[10] PHOTOMICROGRAPHIC STUDIES OF DYNAMIC CHANGES IN MUSCLE FIBER FRAGMENTS .1. EFFECT OF VARIOUS HEAT TREATMENTS ON LENGTH WIDTH AND BIREFRINGENCE [J].

HOSTETLER, RL ;

LANDMANN, WA .

JOURNAL OF FOOD SCIENCE, 1968, 33 (05) :468-+

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