VARIATION IN MEAT QUALITY AT 3 SITES ALONG THE LENGTH OF THE BEEF LONGISSIMUS MUSCLE

被引：17

作者：

GARIEPY, C ^{[1
]}

JONES, SDM ^{[1
]}

ROBERTSON, WM ^{[1
]}

机构：

[1] AGR CANADA,RES STN,LACOMBE T0C 1S0,ALBERTA,CANADA

来源：

CANADIAN JOURNAL OF ANIMAL SCIENCE | 1990年 / 70卷 / 02期

关键词：

D O I：

10.4141/cjas90-084

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：707 / 710

页数：4

共 9 条

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BRAY, RW ;

BRISKEY, EJ .

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[3] TENDERNESS VARIATION IN 2 BOVINE MUSCLES [J].

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[4] THE EFFECTS OF SPRAY CHILLING PORK CARCASSES ON THE SHRINKAGE AND QUALITY OF PORK [J].

JONES, SDM ;

MURRAY, AC ;

ROBERTSON, WM .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1988, 21 (01) :102-105

[5] TENDERNESS OF BEEF LONGISSIMUS DORSI MUSCLE FROM STEERS, HEIFERS AND BULLS AS INFLUENCED BY SOURCE, POST-MORTEM AGING AND CARCASS CHARACTERISTICS [J].

MARTIN, AH ;

FREDEEN, HT ;

WEISS, GM .

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[6]

MARTIN AH, 1970, CAN J ANIM SCI, V5, P235

[7]

MURRAY AC, 1983, J FOOD TECHNOL, V18, P607

[8] VARIABILITY OF MUSCLE FIBER SIZE IN BOVINE LONGISSIMUS DORSI [J].

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[9]

1985, SAS USERS GUIDE

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