Tenderness of meat, poultry and fish-Reference-Cited by-同舟云学术

Tenderness of meat, poultry and fish

Published:1994 Issue: Volume: Page:289-315
ISSN:
Container-title:Quality Attributes and their Measurement in Meat, Poultry and Fish Products
language:
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Author:

Dransfield E.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2167-9_11.pdf

Reference105 articles.

1. Abugroun, H.A., Forrest, J.C., Marks, J.S., and Judge, M.D. (1985) Effect of heating rate on shortening of pre-rigor chicken breast muscle. Poult. Sci. 64, 1315.

2. Aemig, R. (1990) Reifungssystem fur Schweinefleisch Tender Tainer TM. Fleischwirtschaft 70, 41.

3. Alarcon-Rojo, A.D. and Dransfield, E. (1989) Effect of calcium ions on texture of beef during conditioning. Proceedings of the 35th International Congress of Meat Science and Technology, Copenhagen. Danish Meat Research Institute, Roskilde, Denmark, 1141 pp.

4. Alvi, A.S. (1980) The influence of sex status on meat quality characteristics in sheep. Fleischwirtschaft 60, 2037.

5. Ashgar, A. and Bhatti, A.R. (1987) Endogenous proteolytic enzymes in skeletal muscle: Their significance in muscle and during post-mortem aging events in carcasses. Adv. Food Res. 31, 343.

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