Influence of ultimate pH on bovine meat tenderness during ageing

Author:

Silva J.A.,Patarata L.,Martins C.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. AOAC (1990). Official methods of analysis (15th ed, 1st suppl.). Arlington, VA: Association of Official Analytical Chemistry.

2. Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef;Beltran;Meat Science,1997

3. Influence of pH and fibre contraction state upon factors affecting the tenderness of bovine muscle;Bouton;Journal of Food Science,1973

4. Effect of cooking temperature and time on the shear properties of meat;Bouton;Journal of Food Science,1981

5. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton;Bouton;Journal of Food Science,1971

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