PEAK SHEAR-FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50DEGREESC AND 60DEGREESC - INFLUENCE OF AGING

被引：2

作者：

BOUTON, PE ^{[1
]}

HARRIS, PV ^{[1
]}

SHORTHOSE, WR ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, CANNON HILL, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01135.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：197 / 198

页数：2

共 24 条

[1]

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[2] EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLE [J].

BOUTON, PE ;

HARRIS, PV .

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[3] COMPARISON OF EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON TENDERNESS OF MUTTON [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR ;

BAXTER, RI .

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

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HARRIS, PV .

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[5] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME [J].

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HARRIS, PV ;

SHORTHOS.WR ;

RATCLIFF, D .

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[6] STUDIES IN MEAT TENDERNESS .6. NATURE OF MYOFIBRILLAR PROTEINS EXTRACTED FROM MEAT DURING AGING [J].

DAVEY, CL ;

GILBERT, KV .

JOURNAL OF FOOD SCIENCE, 1968, 33 (04) :343-&

[7] STUDIES IN MEAT TENDERNESS .7. CHANGES IN FINE STRUCTURE OF MEAT DURING AGING [J].

DAVEY, CL ;

GILBERT, KV .

JOURNAL OF FOOD SCIENCE, 1969, 34 (01) :69-&

[8] STUDIES IN MEAT TENDERNESS .8. ULTRA-STRUCTURAL CHANGES IN MEAT DURING AGING [J].

DAVEY, CL ;

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JOURNAL OF FOOD SCIENCE, 1970, 35 (01) :56-&

[9]

DAVEY CL, 1967, J FOOD TECHNOL, V2, P57

[10]

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

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