INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE

被引：93

作者：

BOUTON, PE ^{[1
]}

CARROLL, FD ^{[1
]}

HARRIS, PV ^{[1
]}

SHORTHOSE, WR ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, BRISBANE 4170, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01440.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：404 / 407

页数：4

共 15 条

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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]

Bratzler L.J., 1932, THESIS KANSAS STATE

[8] EFFECT OF STRETCH-TENSION DURING RIGOR ON CERTAIN PHYSICAL CHARACTERISTICS OF BOVINE MUSCLE [J].

BUCK, EM ;

BLACK, DL .

JOURNAL OF FOOD SCIENCE, 1967, 32 (05) :539-&

[9]

DAVEY CL, 1967, J FOOD TECHNOL, V2, P53

[10] FACTORS AFFECTING COLLAGEN SOLUBILITY IN BOVINE MUSCLES [J].

HERRING, HK ;

CASSENS, RG ;

BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1967, 32 (05) :534-&

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