PRESSURE-HEAT TREATMENT OF POST-RIGOR MUSCLE - OBJECTIVE-SUBJECTIVE MEASUREMENTS

被引：39

作者：

RATCLIFF, D

BOUTON, PE

FORD, AL

HARRIS, PV

MACFARLANE, JJ

OSHEA, JM

机构：

[1] CSIRO, DIV MATH & STAT, CANNON HILL 4170, Qld, AUSTRALIA

[2] CSIRO, DIV FOOD RES, MEAT RES LAB, CANNON HILL 4170, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12623.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：857 / +

页数：1

共 11 条

[1]

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[4] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J].

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[7] TENDERNESS OF BEEF .3. MUSCLE-FIBER COMPONENTS OF TENDERNESS [J].

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[8] TENDERNESS OF BEEF .2. JUICINESS AND SOFTNESS COMPONENTS OF TENDERNESS [J].

COVER, S ;

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[9] EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS [J].

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SMITH, GC .

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[10]

Gipps P. G., 1973, CSIRO Food Research Quarterly, V33, P15

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