Effects of electrical stimulation and ageing of beef on the gelation properties and protein extractability of isolated myofibrils
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP
2. Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation
3. LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes;Meat Science;1995-01
2. Rheological parameters as predictors of protein functionality: A model study using myofibrils of different fibre-type composition;Meat Science;1995-01
3. Rheological changes during isothermal holding of salted beef homogenates;Meat Science;1995-01
4. ANIMAL BIOTECHNOLOGY AND MEAT PROCESSING;Animal Biotechnology and the Quality of Meat Production;1991
5. Characteristics of Beef Batters as Influenced by Electrical Stimulation and Postmortem Salting Time;Journal of Food Science;1990-11
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