EFFECT OF PRE-SLAUGHTER ENVIRONMENTAL TEMPERATURE AND POST-MORTEM TREATMENT UPON SOME CHARACTERISTICS OF OVINE MUSCLE .1. SHORTENING AND PH

被引：22

作者：

COOK, CF

LANGSWORTH, RF

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01894.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：497 / +

页数：1

相关论文

共 26 条

[1] CHANGES IN MUSCLE AFTER DEATH
BATESMITH, EC
BENDALL, JR
[J]. BRITISH MEDICAL BULLETIN, 1956, 12 (03) : 230 - 235
[2] BATESMITH EC, 1948, ADV FOOD RES, V1, P1
[3] THE SHORTENING OF RABBIT MUSCLES DURING RIGOR MORTIS - ITS RELATION TO THE BREAKDOWN OF ADENOSINE TRIPHOSPHATE AND CREATINE PHOSPHATE AND TO MUSCULAR CONTRACTION
BENDALL, JR
[J]. JOURNAL OF PHYSIOLOGY-LONDON, 1951, 114 (1-2): : 71 - 88
[4] BENDALL JR, 1963, MEAT TENDERNESS S, P222
[5] BIOCHEMISTRY OF PORK MUSCLE STRUCTURE .1. RATE OF ANEROBIC GLYCOLYSIS AND TEMPERATURE CHANGE VERSUS APPARENT STRUCTURE OF MUSCLE TISSUE
BRISKEY, EJ
WISMERPE.J
[J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (03) : 297 - &
[6] BRISKEY EJ, 1963, MEAT TENDERNESS S
[7] ELECTRON MICROSCOPY OF POST-MORTEM CHANGES IN PORCINE MUSCLE
CASSENS, RG
BRISKEY, EJ
HOEKSTRA, WG
[J]. NATURE, 1963, 197 (487) : 1119 - &
[8] COOK CF, IN PREPARATION
[9] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[10] INFLUENCE OF PRESLAUGHTER TREATMENT UPON CERTAIN PHYSICAL + CHEMICAL CHARACTERISTICS OF OVINE MUSCLE
FORREST, JC
MERKEL, RA
MACKINTOSH, DL
[J]. JOURNAL OF ANIMAL SCIENCE, 1964, 23 (02) : 551 - &