EFFECT OF STRETCH-TENSION DURING RIGOR ON CERTAIN PHYSICAL CHARACTERISTICS OF BOVINE MUSCLE

被引：15

作者：

BUCK, EM

BLACK, DL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb00827.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：539 / &

共 32 条

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JOURNAL OF FOOD SCIENCE, 1965, 30 (06) :955-&

[8]

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[9] FURTHER STUDIES ON BOVINE MUSCLE TENDERNESS AS INFLUENCED BY CARCASS POSITION SARCOMERE LENGTH AND FIBER DIAMETER [J].

HERRING, HK ;

CASSENS, RG ;

BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1965, 30 (06) :1049-&

[10] SARCOMERE LENGTH OF FREE AND RESTRAINED BOVINE MUSCLES AT LOW TEMPERATURE AS RELATED TO TENDERNESS [J].

HERRING, HK ;

CASSENS, RG ;

BRISKEY, EJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (07) :379-+

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