COMPARISON OF EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON TENDERNESS OF MUTTON

被引：74

作者：

BOUTON, PE ^{[1
]}

HARRIS, PV ^{[1
]}

SHORTHOSE, WR ^{[1
]}

BAXTER, RI ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02117.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：932 / 937

页数：6

共 20 条

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[2]

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

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HARRIS, PV ;

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

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

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SHORTHOSE, WR ;

HARRIS, PV .

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

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HARRIS, PV .

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

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

BOUTON, PE ;

HARRIS, PV .

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

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

CASSENS, RG ;

NEWBOLD, RP .

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

[9]

COCHRAN WG, 1957, EXPTL DESIGNS

[10] FURTHER STUDIES ON BOVINE MUSCLE TENDERNESS AS INFLUENCED BY CARCASS POSITION SARCOMERE LENGTH AND FIBER DIAMETER [J].

HERRING, HK ;

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BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1965, 30 (06) :1049-&

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