EFFECTS OF ELECTRICAL-STIMULATION ON THE FUNCTIONAL-PROPERTIES OF LAMB MUSCLE

被引：26

作者：

WHITING, RC

STRANGE, ED

MILLER, AJ

BENEDICT, RC

MOZERSKY, SM

SWIFT, CE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04891.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：484 / &

共 35 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2] ELECTRICAL-STIMULATION OF RABBIT AND LAMB CARCASSES [J].

BENDALL, JR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (09) :819-826

[3] PROTEIN SOLUBILITY AND ASSOCIATED PROPERTIES OF PORCINE MUSCLE AS INFLUENCED BY PARTIAL FREEZING WITH LIQUID NITROGEN [J].

BORCHERT, LL ;

BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1965, 30 (01) :138-&

[4] EFFECT OF LOW-VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND PH [J].

BOUTON, PE ;

FORD, AL ;

HARRIS, PV ;

SHAW, FD .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1392-1396

[5] EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, PH AND ATP [J].

BOWLING, RA ;

SMITH, GC ;

DUTSON, TR ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :502-+

[6] MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .4. EFFECT OF TEMPERATURE ON ADENOSINE TRIPHOSPHATE DEGRADATION ISOMETRIC TENSION PARAMETERS AND SHEAR RESISTANCE OF BOVINE MUSCLE [J].

BUSCH, WA ;

PARRISH, FC ;

GOLL, DE .

JOURNAL OF FOOD SCIENCE, 1967, 32 (04) :390-&

[7]

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

[8] EFFECT OF TEMPERATURE ON TIME COURSE OF RIGOR MORTIS IN OX MUSCLE [J].

CASSENS, RG ;

NEWBOLD, RP .

JOURNAL OF FOOD SCIENCE, 1967, 32 (03) :269-&

[9] EFFECTS OF TEMPERATURE ON POST-MORTEM METABOLISM IN BEEF MUSCLE [J].

CASSENS, RG ;

NEWBOLD, RP .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (06) :254-&

[10] TEMPERATURE DEPENDENCE OF PH CHANGES IN OX MUSCLE POST-MORTEM [J].

CASSENS, RG ;

NEWBOLD, RP .

JOURNAL OF FOOD SCIENCE, 1967, 32 (01) :13-&

← 1 2 3 4 →