PRESSURE-INDUCED PH AND LENGTH CHANGES IN MUSCLE

被引：15

作者：

MACFARLANE, JJ

MCKENZIE, IJ

TURNER, RH

机构：

来源：

MEAT SCIENCE | 1982年 / 7卷 / 03期

关键词：

D O I：

10.1016/0309-1740(82)90083-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：169 / 181

页数：13

共 9 条

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[3]

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[4]

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[5]

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[7] EXTENSIBILITY, STRENGTH AND TENDERNESS OF BEEF COOKED TO VARIOUS DEGREES [J].

LOCKER, RH ;

CARSE, WA .

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[8] PRE-RIGOR PRESSURIZATION OF MUSCLE - EFFECTS ON PH, SHEAR VALUE AND TASTE PANEL ASSESSMENT [J].

MACFARLA.JJ .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :294-298

[9] COMPARISON OF EFFECTS OF PRE-RIGOR COLD AND PRESSURE TREATMENTS ON SOME PROPERTIES OF BEEF BICEPS FEMORIS MUSCLES [J].

MACFARLANE, JJ ;

TURNER, RH ;

RATCLIFF, D .

JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1447-1448

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