CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME

被引：36

作者：

BOUTON, PE ^{[1
]}

HARRIS, PV ^{[1
]}

SHORTHOS.WR ^{[1
]}

RATCLIFF, D ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, POB 12, CANNON HILL 4170, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07264.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：869 / 875

页数：7

共 40 条

[1]

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[2] 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

[3] 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-+

[4] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - WATER-HOLDING CAPACITY [J].

BOUTON, PE ;

SHORTHOSE, WR ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :351-+

[5] 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

[6] 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-&

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

BOUTON, PE ;

HARRIS, PV .

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

[8] MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE - ISOMETRIC TENSION DEVELOPMENT AND DECLINE IN BOVINE, PORCINE AND RABBIT MUSCLE [J].

BUSCH, WA ;

PARRISH, FC ;

GOLL, DE .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :289-&

[9]

CARMICHAEL DJ, 1967, J FOOD TECHNOL, V2, P299

[10] SHRINKAGE TEMPERATURE OF COLLAGEN FIBRES ISOLATED FROM TAIL TENDONS OF RATS OF VARIOUS AGES AND FROM DIFFERENT PLACES OF SAME TENDON [J].

CHVAPIL, M ;

JENSOVSKY, L .

GERONTOLOGIA, 1963, 7 (01) :18-&

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