Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting Tenderness-Reference-Cited by-同舟云学术

Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting Tenderness

Published:1965 Issue: Volume: Page:33-165
ISSN:0065-2628
Container-title:Advances in Food Research
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Author:

Szczesniak Alina Surmacka,Torgeson Kathryn Weiss

Publisher

Elsevier

Reference506 articles.

1. Collagen determination. Comparison of enzyme and Waring blendor methods for determination of collagen in beef;Adams;J. Agr. Food Chem.,1960

2. Factors associated with adrenal size and meat quality in chickens, lambs and swine;Addis;J. Animal Sci.,1963

3. Comparison of grades of beef rounds. Effect of cooking times on palatability and cost;Aldrich;J. Am. Dietet. Assoc.,1954

4. Subjective evaluation of beef tenderness: A single quality component vs. composite factors;Aldrich;Mich. State Univ. Agr. Expt. Sta. Quart. Bull.,1962

5. Methods of cooking and testing meat for palatability;Alexander,1933

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