EFFECT OF POSTMORTEN AGING TIME AND TEMPERATURE ON BEEF MUSCLE ATTRIBUTES

被引：39

作者：

PARRISH, FC

RUST, RE

POPENHAGEN, GR

MINER, BE

机构：

来源：

JOURNAL OF ANIMAL SCIENCE | 1969年 / 29卷 / 03期

关键词：

D O I：

10.2527/jas1969.293398x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：398 / +

页数：1

共 19 条

[1] 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-&

[2]

DEATHERAGE FE, 1946, FOOD RES, V11, P525

[3] POST-MORTEM CHANGES IN PHYSICAL + CHEMICAL PROPERTIES OF BOVINE MUSCLE [J].

GOLL, DE ;

HENDERSON, DW ;

KLINE, EA .

JOURNAL OF FOOD SCIENCE, 1964, 29 (05) :590-&

[4] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J].

GRAU, R ;

HAMM, R .

NATURWISSENSCHAFTEN, 1953, 40 (01) :29-30

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

LOCKER, RH ;

HAGYARD, CJ .

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

[7]

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

[8] 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-&

[9] STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS [J].

MARSH, BB ;

LEET, NG .

JOURNAL OF FOOD SCIENCE, 1966, 31 (03) :450-&

[10] MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .7. CHANGES IN NONPROTEIN NITROGEN AND FREE AMINO ACIDS OF BOVINE MUSCLE [J].

PARRISH, FC ;

GOLL, DE ;

NEWCOMB, WJ ;

DELUMEN, BO ;

CHAUDHRY, HM ;

KLINE, EA .

JOURNAL OF FOOD SCIENCE, 1969, 34 (02) :196-&

← 1 2 →