THE RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY AND COOKED MEAT TENDERNESS IN SOME BEEF MUSCLES AS INFLUENCED BY ACIDIC CONDITIONS BELOW THE ULTIMATE PH

被引：99

作者：

GAULT, NFS ^{[1
]}

机构：

[1] DEPT AGR NO IRELAND,BELFAST BT9 5PX,NORTH IRELAND

来源：

MEAT SCIENCE | 1985年 / 15卷 / 01期

关键词：

D O I：

10.1016/0309-1740(85)90071-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：15 / 30

页数：16

共 21 条

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[5] INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE
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[6] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - MECHANICAL PROPERTIES
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[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (03) : 356 - +
[7] RIGOR RELATED CHANGES IN MECHANICAL-PROPERTIES (TENSILE AND ADHESIVE) AND EXTRACELLULAR-SPACE IN BEEF MUSCLE
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[J]. MEAT SCIENCE, 1980, 4 (02) : 123 - 143
[8] INTRAMUSCULAR COMPOSITION AND TEXTURE OF BEEF MUSCLES
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[9] THE INFLUENCE OF EXHAUSTION AND ELECTRICAL-STIMULATION ON THE MEAT QUALITY OF YOUNG BULLS .2. PHYSICAL AND SENSORY PROPERTIES
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[J]. MEAT SCIENCE, 1983, 8 (03) : 203 - 220
[10] FREDEEN HT, 1974, J FOOD SCI, V39, P532, DOI 10.1111/j.1365-2621.1974.tb02941.x

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