TENSILE PROPERTIES OF COOKED BEEF IN RELATION TO RIGOR TEMPERATURE AND TENDERNESS

[1] BOUTON P E, 1975, Journal of Texture Studies, V6, P297, DOI 10.1111/j.1745-4603.1975.tb01127.x

[2] EARLY-POSTMORTEM COOLING RATE AND BEEF TENDERNESS [J]. MEAT SCIENCE, 1980, 4 (03) : 227 - 241

[3] A MACHINE FOR MEASURING YIELD-POINT IN RAW MEAT [J]. JOURNAL OF TEXTURE STUDIES, 1982, 13 (01) : 71 - 82

[4] YIELD-POINT IN RAW BEEF MUSCLE - THE EFFECTS OF AGING, RIGOR TEMPERATURE AND STRETCH [J]. MEAT SCIENCE, 1982, 7 (02) : 93 - 107

[5] EFFECT OF SHORTENING DURING COOKING ON TENDERNESS AND HISTOLOGY OF BEEF [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (11) : 1711 - 1720

[6] MYOFIBRILS OF COOKED MEAT ARE A CONTINUUM OF GAP FILAMENTS [J]. MEAT SCIENCE, 1982, 7 (03) : 189 - 196

[7] TRANSVERSE ANISOTROPY IN BEEF MUSCLE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (02) : 186 - 192

[8] RIGOR-MORTIS IN BEEF STERNOMANDIBULARIS MUSCLE AT 37 DEGREESC [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (11) : 1721 - 1733

[9] EXTENSIBILITY, STRENGTH AND TENDERNESS OF BEEF COOKED TO VARIOUS DEGREES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (10) : 891 - 901

[10] LOCKER RH, 1982, 35TH P ANN REC MEAT

[1] BOUTON P E, 1975, Journal of Texture Studies, V6, P297, DOI 10.1111/j.1745-4603.1975.tb01127.x

[2] EARLY-POSTMORTEM COOLING RATE AND BEEF TENDERNESS [J]. MEAT SCIENCE, 1980, 4 (03) : 227 - 241

[3] A MACHINE FOR MEASURING YIELD-POINT IN RAW MEAT [J]. JOURNAL OF TEXTURE STUDIES, 1982, 13 (01) : 71 - 82

[4] YIELD-POINT IN RAW BEEF MUSCLE - THE EFFECTS OF AGING, RIGOR TEMPERATURE AND STRETCH [J]. MEAT SCIENCE, 1982, 7 (02) : 93 - 107

[5] EFFECT OF SHORTENING DURING COOKING ON TENDERNESS AND HISTOLOGY OF BEEF [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (11) : 1711 - 1720

[6] MYOFIBRILS OF COOKED MEAT ARE A CONTINUUM OF GAP FILAMENTS [J]. MEAT SCIENCE, 1982, 7 (03) : 189 - 196

[7] TRANSVERSE ANISOTROPY IN BEEF MUSCLE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (02) : 186 - 192

[8] RIGOR-MORTIS IN BEEF STERNOMANDIBULARIS MUSCLE AT 37 DEGREESC [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (11) : 1721 - 1733

[9] EXTENSIBILITY, STRENGTH AND TENDERNESS OF BEEF COOKED TO VARIOUS DEGREES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (10) : 891 - 901

[10] LOCKER RH, 1982, 35TH P ANN REC MEAT