Deformation of collagenous, elastin and muscle fibres in raw meat in relation to anisotropy and length ratio-Reference-Cited by-同舟云学术

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Deformation of collagenous, elastin and muscle fibres in raw meat in relation to anisotropy and length ratio

Published:1989-01 Issue:1 Volume:26 Page:47-66
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lepetit J.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. The elastin content of various muscles of beef animals

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

3. POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTURE

4. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle

5. The tenderness of cooked and raw meat from young and old beef animals

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