An assessment of extracellular space measurements in post-mortem muscle-Reference-Cited by-同舟云学术

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An assessment of extracellular space measurements in post-mortem muscle

Published:1983-02 Issue:2 Volume:8 Page:147-161
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Currie R.W.,Wolfe F.H.

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. ERYTHROCYTE FRAGILITY IN "DOUBLE-MUSCLED" CATTLE

2. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON

3. Changes in Water Structure in Postmortem Muscle, as Determined by NMR T1Values

4. Rigor related changes in mechanical properties (tensile and adhesive) and extracellular space in beef muscle

5. Biochemistry Of Meat Hydration

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1. Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems;Meat Science;2013-02

2. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review;Meat Science;2011-10

3. Beef muscle osmotic pressure as assessed by differential scanning calorimetry (DSC);International Journal of Food Science & Technology;2007-07-01

4. Physiological and structural events post mortem of importance for drip loss in pork;Meat Science;2002-08

5. Electrical impedance and tenderisation in bovine meat;Meat Science;2002-01

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