PEAK SHEAR-FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50DEGREESC AND 60DEGREESC - INFLUENCE OF AGING

被引：2

作者：

BOUTON, PE ^{[1
]}

HARRIS, PV ^{[1
]}

SHORTHOSE, WR ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, CANNON HILL, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01135.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：197 / 198

页数：2

相关论文

共 24 条

[1] Bouton P. E., 1973, Journal of Food Technology, V8, P39
[2] EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLE
BOUTON, PE
HARRIS, PV
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (04) : 539 - &
[3] COMPARISON OF EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON TENDERNESS OF MUTTON
BOUTON, PE
HARRIS, PV
SHORTHOSE, WR
BAXTER, RI
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 932 - 937
[4] EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
BOUTON, PE
HARRIS, PV
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (01) : 140 - &
[5] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME
BOUTON, PE
HARRIS, PV
SHORTHOS.WR
RATCLIFF, D
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 869 - 875
[6] STUDIES IN MEAT TENDERNESS .6. NATURE OF MYOFIBRILLAR PROTEINS EXTRACTED FROM MEAT DURING AGING
DAVEY, CL
GILBERT, KV
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (04) : 343 - &
[7] STUDIES IN MEAT TENDERNESS .7. CHANGES IN FINE STRUCTURE OF MEAT DURING AGING
DAVEY, CL
GILBERT, KV
[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (01) : 69 - &
[8] STUDIES IN MEAT TENDERNESS .8. ULTRA-STRUCTURAL CHANGES IN MEAT DURING AGING
DAVEY, CL
DICKSON, MR
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (01) : 56 - &
[9] DAVEY CL, 1967, J FOOD TECHNOL, V2, P57
[10] DAVEY CL, 1967, J FOOD TECHNOL, V2, P53