EFFECT OF ALTERING ULTIMATE PH ON BOVINE MUSCLE TENDERNESS

被引：60

作者：

BOUTON, PE ^{[1
]}

CARROLL, FD ^{[1
]}

FISHER, AL ^{[1
]}

HARRIS, PV ^{[1
]}

SHORTHOS.WR ^{[1
]}

机构：

[1] CSIRO,DIV FOOD RES,MEAT RES LAB,POB 12,CANNON HILL,BRISBANE 4170,QUEENSLAND,AUSTL.

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02083.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：816 / 820

页数：5

共 15 条

[1] EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLE [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :539-&

[2] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :435-+

[3] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - WATER-HOLDING CAPACITY [J].

BOUTON, PE ;

SHORTHOSE, WR ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :351-+

[4] EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :140-&

[5] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :218-&

[6] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - MECHANICAL PROPERTIES [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :356-+

[7]

BOUTON PE, 1957, CSIRO6 DIV FOOD PRES

[8]

BOUTON PE, IN PRESS

[9]

GILES BG, 1969, 15TH EUR M MEAT RES, P289

[10] INFLUENCE OF CARCASS POSITION DURING RIGOR MORTIS ON TENDERNESS OF BEEF MUSCLES - COMPARISON OF 2 TREATMENTS [J].

HOSTETLER, RL ;

LANDMANN, WA ;

LINK, BA ;

FITZHUGH, HA .

JOURNAL OF ANIMAL SCIENCE, 1970, 31 (01) :47-+

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