FACTORS AFFECTING THE FORMATION OF A DARK, COARSE BAND (HEAT-RING) IN BOVINE LONGISSIMUS MUSCLE

[1] BRISKEY EJ, 1978, SCI MEAT MEAT PRODUC, P368

[2] QUALITY-INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL-STIMULATION AND POSTMORTEM CHILLING TIME [J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1330 - 1332

[3] TEMPERATURE DEPENDENCE OF PH CHANGES IN OX MUSCLE POST-MORTEM [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (01) : 13 - &

[4] Chrystall B B, 1978, Meat Sci, V2, P49, DOI 10.1016/0309-1740(78)90021-9

[5] Clydesdale F. M., 1971, Food Product Development, V5, P93

[6] MULTIPLE RANGE AND MULTIPLE F TESTS [J]. BIOMETRICS, 1955, 11 (01) : 1 - 42

[7] FISHER C, 1981, PROBLEM DARK CUTTING, P387

[8] FORREST JC, 1975, PRINCIPLES MEAT SCI, P162

[9] DETERMINATION OF MYOGLOBIN OXYGENATION RATES IN PORK BEEF AND LAMB BY MUNSELL AND REFLECTANCE COLORIMETRY [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (01) : 64 - &

[10] LAWRIE R. A., 1958, Journal of the Science of Food and Agriculture, V9, P721, DOI 10.1002/jsfa.2740091106

[1] BRISKEY EJ, 1978, SCI MEAT MEAT PRODUC, P368

[2] QUALITY-INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL-STIMULATION AND POSTMORTEM CHILLING TIME [J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1330 - 1332

[3] TEMPERATURE DEPENDENCE OF PH CHANGES IN OX MUSCLE POST-MORTEM [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (01) : 13 - &

[4] Chrystall B B, 1978, Meat Sci, V2, P49, DOI 10.1016/0309-1740(78)90021-9

[5] Clydesdale F. M., 1971, Food Product Development, V5, P93

[6] MULTIPLE RANGE AND MULTIPLE F TESTS [J]. BIOMETRICS, 1955, 11 (01) : 1 - 42

[7] FISHER C, 1981, PROBLEM DARK CUTTING, P387

[8] FORREST JC, 1975, PRINCIPLES MEAT SCI, P162

[9] DETERMINATION OF MYOGLOBIN OXYGENATION RATES IN PORK BEEF AND LAMB BY MUNSELL AND REFLECTANCE COLORIMETRY [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (01) : 64 - &

[10] LAWRIE R. A., 1958, Journal of the Science of Food and Agriculture, V9, P721, DOI 10.1002/jsfa.2740091106