RELATIONSHIP OF FIBER TYPE COMPOSITION TO MARBLING AND TENDERNESS OF BOVINE MUSCLE

被引：86

作者：

CALKINS, CR

DUTSON, TR

SMITH, GC

CARPENTER, ZL

DAVIS, GW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15331.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：708 / &

相关论文

共 21 条

[1] POSTNATAL DEVELOPMENT OF FIBER TYPES IN NORMAL AND DYSTROPHIC SKELETAL MUSCLE OF CHICK
ASHMORE, CR
DOERR, L
[J]. EXPERIMENTAL NEUROLOGY, 1971, 30 (03) : 431 - &
[2] PHENOTYPIC EXPRESSION OF MUSCLE-FIBER TYPES AND SOME IMPLICATIONS TO MEAT QUALITY
ASHMORE, CR
[J]. JOURNAL OF ANIMAL SCIENCE, 1974, 38 (05) : 1158 - 1164
[3] BARR JA, 1972, STATISTICAL ANAL SYS
[4] CROSS HR, 1978, FOOD TECHNOL-CHICAGO, V32, P48
[5] EFFECTS OF ELEVATED-TEMPERATURE CONDITIONING ON YOUTHFUL AND MATURE BEEF CARCASSES
FIELDS, PA
CARPENTER, ZL
SMITH, GC
[J]. JOURNAL OF ANIMAL SCIENCE, 1976, 42 (01) : 72 - 83
[6] GLOVER EE, 1978, J FOOD SCI, V42, P1500
[7] FURTHER STUDIES ON BOVINE MUSCLE TENDERNESS AS INFLUENCED BY CARCASS POSITION SARCOMERE LENGTH AND FIBER DIAMETER
HERRING, HK
CASSENS, RG
BRISKEY, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (06) : 1049 - &
[8] HINER RL, 1953, FOOD RES, V18, P364
[9] INFLUENCE OF CARCASS POSITION DURING RIGOR MORTIS ON TENDERNESS OF BEEF MUSCLES - COMPARISON OF 2 TREATMENTS
HOSTETLER, RL
LANDMANN, WA
LINK, BA
FITZHUGH, HA
[J]. JOURNAL OF ANIMAL SCIENCE, 1970, 31 (01) : 47 - +
[10] EFFECT OF THERMOCOUPLE WIRE SIZE ON COOKING TIMES OF MEAT SAMPLES
HOSTETLER, RL
DUTSON, TR
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (03) : 845 - 846