MEAT TENDERNESS FACTORS - DETERMINATION OF COLLAGEN IN RAW AND COOKED BEEF FROM 2 MUSCLES BY ALKALI-INSOLUBLE, AUTOCLAVE-SOLUBLE NITROGEN AND BY HYDROXYPROLINE CONTENT

被引：11

作者：

RITCHEY, SJ

COVER, S

机构：

来源：

关键词：

D O I：

10.1021/jf60119a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：40 / &

共 16 条

[1] Bergmann M, 1935, J BIOL CHEM, V110, P471
[2] CHIBNALL A. C., 1946, Journal of the International Society of Leather Trades Chemists, V30, P1
[3] COVER S, 1960, 947 TEX AGR EXPT STA
[4] COVER SYLVIA, 1956, FOOD RES, V21, P312
[5] GRISWOLD RM, 1952, FOOD RES, V17, P212
[6] HYDROXYPROLINE AND STABILITY OF COLLAGENS
GUSTAVSON, KH
[J]. ACTA CHEMICA SCANDINAVICA, 1954, 8 (07): : 1298 - 1299
[7] IRVIN L, 1959, FOOD TECHNOLOGY, V8, P655
[8] HUMAN SKIN COLLAGEN FROM DIFFERENT AGE GROUPS BEFORE AND AFTER COLLAGENASE DIGESTION - AN ELECTRON MICROSCOPIC STUDY
KEECH, MK
[J]. ANNALS OF THE RHEUMATIC DISEASES, 1955, 14 (01) : 19 - 50
[9] LOWRY OH, 1941, J BIOL CHEM, V139, P796
[10] MEAT TENDERNESS - RELATION BETWEEN HYDROXYPROLINE OF ALKALI-INSOLUBLE PROTEIN AND TENDERNESS OF BOVINE MUSCLE
LOYD, EJ
HINER, RL
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1959, 7 (12) : 860 - 862