RELATION BETWEEN ISOMETRIC TENSION, POSTMORTEM PH DECLINE AND TENDERNESS OF POULTRY BREAST MEAT

被引：31

作者：

KHAN, AW ^{[1
]}

机构：

[1] NATL RES COUNCIL CANADA,DIV BIOL SCI,OTTAWA K1A 0R6,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02903.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：393 / 395

页数：3

共 16 条

[1] CHANGES IN MUSCLE AFTER DEATH [J].

BATESMITH, EC ;

BENDALL, JR .

BRITISH MEDICAL BULLETIN, 1956, 12 (03) :230-235

[2]

BATESMITH EC, 1948, ADV FOOD RES, V1, P1

[3]

BENDALL JR, 1960, STRUCTURE FUNCTION M, V3

[4] MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .4. EFFECT OF TEMPERATURE ON ADENOSINE TRIPHOSPHATE DEGRADATION ISOMETRIC TENSION PARAMETERS AND SHEAR RESISTANCE OF BOVINE MUSCLE [J].

BUSCH, WA ;

PARRISH, FC ;

GOLL, DE .

JOURNAL OF FOOD SCIENCE, 1967, 32 (04) :390-&

[5] MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE - ISOMETRIC TENSION DEVELOPMENT AND DECLINE IN BOVINE, PORCINE AND RABBIT MUSCLE [J].

BUSCH, WA ;

PARRISH, FC ;

GOLL, DE .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :289-&

[6]

DEFREMERY D, 1960, J FOOD SCI, V25, P266

[7]

GOLL DE, 1970, PHYSIOLOGY BIOCHEMIS, V2

[8] ISOMETRIC TENSION CHANGES AND SHORTENING IN MUSCLE STRIPS DURING POST-MORTEM AGING [J].

JUNGK, RA ;

SNYDER, HE ;

GOLL, DE ;

MCCONNELL, KG .

JOURNAL OF FOOD SCIENCE, 1967, 32 (02) :158-+

[9] EFFECT OF TEMPERATURE DURING POST-MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESS [J].

KHAN, AW .

JOURNAL OF FOOD SCIENCE, 1971, 36 (01) :120-&

[10] SIMPLE METHOD FOR FOLLOWING RIGOR MORTIS DEVELOPMENT IN BEEF AND POULTRY MEAT [J].

KHAN, AW ;

FREY, AR .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1971, 4 (04) :139-&

← 1 2 →