EFFECTS OF ELEVATED-TEMPERATURE CONDITIONING ON YOUTHFUL AND MATURE BEEF CARCASSES

被引：27

作者：

FIELDS, PA ^{[1
]}

CARPENTER, ZL ^{[1
]}

SMITH, GC ^{[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 ANIMAL SCIENCE | 1976年 / 42卷 / 01期

关键词：

D O I：

10.2527/jas1976.42172x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：72 / 83

页数：12

共 24 条

[1] AYRES JOHN C., 1960, FOOD RES, V25, P1
[2] Bouton P. E., 1974, Journal of Food Technology, V9, P31
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[4] BRISKEY EJ, 1961, J FOOD SCI, V26, P197
[5] MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .4. EFFECT OF TEMPERATURE ON ADENOSINE TRIPHOSPHATE DEGRADATION ISOMETRIC TENSION PARAMETERS AND SHEAR RESISTANCE OF BOVINE MUSCLE
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[6] TEMPERATURE DEPENDENCE OF PH CHANGES IN OX MUSCLE POST-MORTEM
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NEWBOLD, RP
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (01) : 13 - &
[7] POST-MORTEM CHANGES IN PHYSICAL + CHEMICAL PROPERTIES OF BOVINE MUSCLE
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[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 590 - &
[8] SARCOMERE LENGTH OF FREE AND RESTRAINED BOVINE MUSCLES AT LOW TEMPERATURE AS RELATED TO TENDERNESS
HERRING, HK
CASSENS, RG
BRISKEY, EJ
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (07) : 379 - +
[9] INFLUENCE OF CARCASS POSITION DURING RIGOR MORTIS ON TENDERNESS OF BEEF MUSCLES - COMPARISON OF 2 TREATMENTS
HOSTETLER, RL
LANDMANN, WA
LINK, BA
FITZHUGH, HA
[J]. JOURNAL OF ANIMAL SCIENCE, 1970, 31 (01) : 47 - +
[10] COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF
HOSTETLER, RL
CARPENTER, ZL
SMITH, GC
DUTSON, TR
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 223 - 226

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