CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION

被引：93

作者：

BOUTON, PE ^{[1
]}

HARRIS, PV ^{[1
]}

SHORTHOSE, WR ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, POB 12, CANNON HILL, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01032.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1122 / 1126

页数：5

共 40 条

[1] BASIS OF MEAT TEXTURE [J].

BAILEY, AJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (08) :995-&

[2]

Bouton P. E., 1973, Journal of Food Technology, V8, P39

[3] EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLE [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :539-&

[4] COMPARISON OF EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON TENDERNESS OF MUTTON [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR ;

BAXTER, RI .

JOURNAL OF FOOD SCIENCE, 1973, 38 (06) :932-937

[5] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :435-+

[6] INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE [J].

BOUTON, PE ;

CARROLL, FD ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :404-407

[7] EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :140-&

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

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :218-&

[9] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOS.WR ;

RATCLIFF, D .

JOURNAL OF FOOD SCIENCE, 1974, 39 (05) :869-875

[10]

Bratzler L.J., 1932, THESIS KANSAS STATE

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