QUALITY CHANGES IN PRE-RIGOR BEEF MUSCLE AT -3 DEGREESC

被引：8

作者：

BEHNKE, JR

FENNEMA, O

CASSENS, RG

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,DEPT MEAT & ANIM SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01476.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：539 / 541

页数：3

共 13 条

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (01) :5-11

[2] QUALITY CHANGES IN PRERIGOR POULTRY AT -3 DEGREES C [J].

BEHNKE, JR ;

FENNEMA, O ;

HALLER, RW .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :275-278

[3]

HERRING H K, 1964, Biodynamica, V9, P257

[4] 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-&

[5] 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-+

[6]

LAWRIE RA, 1968, LOW TEMPERATURES BIO

[7] A COLD SHORTENING EFFECT IN BEEF MUSCLES [J].

LOCKER, RH ;

HAGYARD, CJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (11) :787-&

[8]

LOCKER RONALD H., 1960, FOOD RES, V25, P304

[9]

MARSH B. B., 1958, Journal of the Science of Food and Agriculture, V9, P417, DOI 10.1002/jsfa.2740090707

[10] STUDIES IN MEAT TENDERNESS .5. EFFECTS ON TENDERNESS OF CARCASS COOLING AND FREEZING BEFORE COMPLETION OF RIGOR MORTIS [J].

MARSH, BB ;

WOODHAMS, PR ;

LEET, NG .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :12-&

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