STRUCTURAL-CHANGES IN BEEF LONGISSIMUS DORSI INDUCED BY POSTMORTEM LOW-VOLTAGE ELECTRICAL-STIMULATION

被引：12

作者：

FABIANSSON, S ^{[1
]}

LIBELIUS, R ^{[1
]}

机构：

[1] UNIV LUND HOSP,CLIN NEUROPHYSIOL LAB,S-22185 LUND,SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13273.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：39 / 44

页数：6

共 34 条

[1]

ASHGAR A, 1982, CRC CRIT REV FOOD SC, V18, P1

[2] SIMPLE AZO-DYE METHOD FOR HISTOCHEMICAL DEMONSTRATION OF ACID PHOSPHATASE [J].

BARKA, T .

NATURE, 1960, 187 (4733) :248-249

[3]

Bendall J R, 1978, Meat Sci, V2, P91, DOI 10.1016/0309-1740(78)90010-4

[4] ELECTRICAL-STIMULATION OF BEEF CARCASSES [J].

BENDALL, JR ;

KETTERIDGE, CC ;

GEORGE, AR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (12) :1123-1131

[5] SOME PROPERTIES OF FIBRILLAR PROTEINS OF NORMAL AND WATERY PORK MUSCLE [J].

BENDALL, JR ;

WISMERPEDERSEN, J .

JOURNAL OF FOOD SCIENCE, 1962, 27 (02) :144-&

[6] ELECTRICAL-STIMULATION OF BEEF SIDES [J].

BOUTON, PE ;

FORD, AL ;

HARRIS, PV ;

SHAW, FD .

MEAT SCIENCE, 1980, 4 (02) :145-155

[7]

BURSTONE MS, 1958, J NATL CANCER I, V21, P523

[8]

Carse W. A., 1973, Journal of Food Technology, V8, P163, DOI 10.1177/1359104503008002001

[9] ELECTRON MICROSCOPY OF POST-MORTEM CHANGES IN PORCINE MUSCLE [J].

CASSENS, RG ;

BRISKEY, EJ ;

HOEKSTRA, WG .

JOURNAL OF FOOD SCIENCE, 1963, 28 (06) :680-&

[10]

Chrystall B B, 1978, Meat Sci, V2, P49, DOI 10.1016/0309-1740(78)90021-9

← 1 2 3 4 →