EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES

被引：101

作者：

HOSTETLER, RL

LINK, BA

LANDMANN, WA

FITZHUGH, HA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03402.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：132 / +

页数：1

共 8 条

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JOURNAL OF FOOD SCIENCE, 1965, 30 (06) :955-&

[3]

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[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] 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-+

[7]

LOCKER RH, 1960, J FOOD SCI, V25, P304

[8]

SOKAL RR, 1969, BIOMETRY

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