Effect of calcium chloride marination on bovine Cutaneus trunci muscle
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
1. Chuck longissimus and infraspinatus muscle characteristics as affected by rigor state, blade tenderization and calcium chloride injection;Benito-Delgado;Journal of Food Science,1994
2. Factors affecting tensile and Warner-Bratzler shear values of raw and cooked meat;Bouton;Journal of Texture Studies,1978
3. Free calcium and calpain I activity;Cottin;Biochimica et Biophysica Acta,1991
4. National consumer retail beef study;Cross;In Proceedings 39th Annual Reciprocal Meat Conference,1986
5. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle;Culler;Journal of Food Science,1978
Cited by 16 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. Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation;Theory and practice of meat processing;2023-07-08
2. The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material;Processes;2021-09-17
3. The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage;Processes;2020-09-04
4. The influence of frozen storage and selected substances on the quality of horse meat;Meat Science;2019-09
5. Effect of post rigor marination with calcium chloride on the tenderness, colour and palatability traits of buffalo meat;Nutrition & Food Science;2015-02-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3