RELATIONSHIP BETWEEN TENDERNESS OF 3 BEEF MUSCLES

被引：15

作者：

DRANSFIELD, E

JONES, RCD

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1981年 / 32卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740320316

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：300 / 304

页数：5

共 20 条

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[2]

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[3]

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[4]

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DRANSFIELD, E .

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[6] EFFECT OF RATE OF CHILLING ON VARIABILITY IN TEXTURE OF BEEF ROUND [J].

DRANSFIELD, E ;

JONES, RCD .

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[7] EPIMYSIAL CONNECTIVE TISSUE SCORES AS RELATED TO BEEF TENDERNESS [J].

FIELD, RA ;

RILEY, ML ;

CHANG, YO .

JOURNAL OF FOOD SCIENCE, 1969, 34 (06) :514-&

[8] LABILE COLLAGEN FROM EPIMYSIAL AND INTRAMUSCULAR CONNECTIVE TISSUE AS RELATED TO WARNER-BRATZLER SHEAR VALUES [J].

FIELD, RA ;

PEARSON, AM ;

SCHWEIGERT, BS .

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[9]

HANSEN LJ, 1971, 17TH P EUR MEAT RES, P79

[10] PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHRONOLOGICAL AGE AND MARBLING [J].

JEREMIAH, LE ;

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