COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF

被引：41

作者：

HOSTETLER, RL ^{[1
]}

CARPENTER, ZL ^{[1
]}

SMITH, GC ^{[1
]}

DUTSON, TR ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,MEATS & MEAT CHEM SECT,TEXAS AGR EXPT STN,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02167.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：223 / 226

页数：4

共 14 条

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[2]

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[5] INFLUENCE OF CARCASS POSITION DURING RIGOR MORTIS ON TENDERNESS OF BEEF MUSCLES - COMPARISON OF 2 TREATMENTS [J].

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[6] EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES [J].

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[7] A COLD SHORTENING EFFECT IN BEEF MUSCLES [J].

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[8]

LOCKER RONALD H., 1960, FOOD RES, V25, P304

[9] STUDIES IN MEAT TENDERNESS .5. EFFECTS ON TENDERNESS OF CARCASS COOLING AND FREEZING BEFORE COMPLETION OF RIGOR MORTIS [J].

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LEET, NG .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :12-&

[10] STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS [J].

MARSH, BB ;

LEET, NG .

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