HEAT-INDUCED CHANGES IN THE PROPORTION OF TYPE-I AND TYPE-III COLLAGEN IN BOVINE LONGISSIMUS-DORSI

被引：29

作者：

BURSON, DE ^{[1
]}

HUNT, MC ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI & IND,MEAT SCI SECT,MANHATTAN,KS 66506

来源：

MEAT SCIENCE | 1986年 / 17卷 / 02期

关键词：

D O I：

10.1016/0309-1740(86)90061-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：153 / 160

页数：8

共 27 条

[1] MEAT TENDERNESS - IMMUNOFLUORESCENT LOCALIZATION OF THE ISOMORPHIC FORMS OF COLLAGEN IN BOVINE MUSCLES OF VARYING TEXTURE
BAILEY, AJ
RESTALL, DJ
SIMS, TJ
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (02) : 203 - 210
[2] MEAT TENDERNESS - DISTRIBUTION OF MOLECULAR-SPECIES OF COLLAGEN IN BOVINE MUSCLE
BAILEY, AJ
SIMS, TJ
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (06) : 565 - 570
[3] 2 IMPROVED AND SIMPLIFIED METHODS FOR SPECTROPHOTOMETRIC DETERMINATION OF HYDROXYPROLINE
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LOXLEY, R
[J]. ANALYTICAL CHEMISTRY, 1963, 35 (12) : 1961 - &
[4] PROPORTION OF COLLAGEN TYPE-I AND TYPE-III IN 4 BOVINE MUSCLES DIFFERING IN TENDERNESS
BURSON, DE
HUNT, MC
[J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (01) : 51 - 53
[5] SCANNING ELECTRON-MICROSCOPY OF BOVINE MUSCLE - EFFECT OF HEATING ON ULTRASTRUCTURE
CHENG, CS
PARRISH, FC
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1449 - 1454
[6] HISTOLOGICAL EVALUATION OF CONNECTIVE TISSUE IN LONGISSIMUS DORSI MUSCLE OF RAW AND COOKED PORK
DEETHARDT, D
TUMA, HJ
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (04) : 563 - +
[7] LOCATION OF 3 COLLAGEN TYPES IN SKELETAL-MUSCLE
DUANCE, VC
RESTALL, DJ
BEARD, H
BOURNE, FJ
BAILEY, AJ
[J]. FEBS LETTERS, 1977, 79 (02) : 248 - 252
[8] EPIMYSIAL CONNECTIVE TISSUE SCORES AS RELATED TO BEEF TENDERNESS
FIELD, RA
RILEY, ML
CHANG, YO
[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (06) : 514 - &
[9] ISOLATION OF SKELETAL-MUSCLE COLLAGEN
FUJII, K
MUROTA, K
[J]. ANALYTICAL BIOCHEMISTRY, 1982, 127 (02) : 449 - 452
[10] AGE-ASSOCIATED CHANGES IN BOVINE MUSCLE CONNECTIVE TISSUE .1. RATE OF HYDROLYSIS BY COLLAGENASE
GOLL, DE
HOEKSTRA, WG
BRAY, RW
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 608 - +

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