INFLUENCE OF ANTE-MORTEM STRESS ON MEAT PALATABILITY

[1] ANGLEMIER AF, 1961, J ANIM SCI, V20, P682

[2] BATESMITH EC, 1948, ADV FOOD RES, V1, P1

[3] BENDALL JR, 1963, P MEAT TENDERNESS S, P33

[4] BIRMINGHAM E, 1960, J ANIM SCI, V19, P1231

[5] BOUTON PE, 1957, 6 CSIRO BRISB AUSTR

[6] BRAMBLETT VD, 1962, J ANIM SCI, V21, P978

[7] STRESS DURING GROWTH .2. EFFECTS ON PALATABILITY AND COOKING CHARACTERISTICS OF LAMB MEAT [J]. JOURNAL OF ANIMAL SCIENCE, 1963, 22 (04) : 1064 - &

[8] Briskey E.J., 1963, P MEAT TEND S CAMPB P MEAT TEND S CAMPB, P195

[9] BIOCHEMISTRY OF PORK MUSCLE STRUCTURE .1. RATE OF ANEROBIC GLYCOLYSIS AND TEMPERATURE CHANGE VERSUS APPARENT STRUCTURE OF MUSCLE TISSUE [J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (03) : 297 - &

[10] DEVELOPMENT AND APPLICATION OF AN APPARATUS FOR CONTINUOUS MEASUREMENT OF MUSCLE EXTENSIBILITY AND ELASTICITY BEFORE AND DURING RIGOR MORTIS [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (06) : 560 - &

[1] ANGLEMIER AF, 1961, J ANIM SCI, V20, P682

[2] BATESMITH EC, 1948, ADV FOOD RES, V1, P1

[3] BENDALL JR, 1963, P MEAT TENDERNESS S, P33

[4] BIRMINGHAM E, 1960, J ANIM SCI, V19, P1231

[5] BOUTON PE, 1957, 6 CSIRO BRISB AUSTR

[6] BRAMBLETT VD, 1962, J ANIM SCI, V21, P978

[7] STRESS DURING GROWTH .2. EFFECTS ON PALATABILITY AND COOKING CHARACTERISTICS OF LAMB MEAT [J]. JOURNAL OF ANIMAL SCIENCE, 1963, 22 (04) : 1064 - &

[8] Briskey E.J., 1963, P MEAT TEND S CAMPB P MEAT TEND S CAMPB, P195

[9] BIOCHEMISTRY OF PORK MUSCLE STRUCTURE .1. RATE OF ANEROBIC GLYCOLYSIS AND TEMPERATURE CHANGE VERSUS APPARENT STRUCTURE OF MUSCLE TISSUE [J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (03) : 297 - &

[10] DEVELOPMENT AND APPLICATION OF AN APPARATUS FOR CONTINUOUS MEASUREMENT OF MUSCLE EXTENSIBILITY AND ELASTICITY BEFORE AND DURING RIGOR MORTIS [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (06) : 560 - &