PRESSURE-HEAT TREATMENT OF POSTRIGOR MUSCLE - EFFECTS ON TENDERNESS

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

[2] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 218 - &

[3] DAVEY CL, 1967, J FOOD TECHNOL, V2, P53

[4] REVERSIBLE PRESSURE-TEMPERATURE DENATURATION OF CHYMOTRYPSINOGEN [J]. BIOCHEMISTRY, 1971, 10 (13) : 2436 - &

[5] EFFECTS OF PRESSURE ON F-G TRANSFORMATION OF ACTIN [J]. BIOCHEMISTRY, 1966, 5 (05) : 1551 - &

[6] ON STABILITY OF MYOSIN FILAMENTS [J]. BIOCHEMISTRY, 1968, 7 (08) : 2834 - +

[7] Lehman K. B., 1907, ARCH HYG, V63, P134

[8] LOCKER RONALD H., 1960, FOOD RES, V25, P304

[9] PRE-RIGOR PRESSURIZATION OF MUSCLE - EFFECTS ON PH, SHEAR VALUE AND TASTE PANEL ASSESSMENT [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 294 - 298

[10] MACKINTOSH D. L., 1936, PROC AMER SOC ANIMAL PROD, V29, P285

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

[2] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 218 - &

[3] DAVEY CL, 1967, J FOOD TECHNOL, V2, P53

[4] REVERSIBLE PRESSURE-TEMPERATURE DENATURATION OF CHYMOTRYPSINOGEN [J]. BIOCHEMISTRY, 1971, 10 (13) : 2436 - &

[5] EFFECTS OF PRESSURE ON F-G TRANSFORMATION OF ACTIN [J]. BIOCHEMISTRY, 1966, 5 (05) : 1551 - &

[6] ON STABILITY OF MYOSIN FILAMENTS [J]. BIOCHEMISTRY, 1968, 7 (08) : 2834 - +

[7] Lehman K. B., 1907, ARCH HYG, V63, P134

[8] LOCKER RONALD H., 1960, FOOD RES, V25, P304

[9] PRE-RIGOR PRESSURIZATION OF MUSCLE - EFFECTS ON PH, SHEAR VALUE AND TASTE PANEL ASSESSMENT [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 294 - 298

[10] MACKINTOSH D. L., 1936, PROC AMER SOC ANIMAL PROD, V29, P285