SmartStretch™ Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device-Reference-Cited by-同舟云学术

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SmartStretch™ Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device

Published:2012-06 Issue:2 Volume:91 Page:142-147
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Toohey E.S.,van de Ven R.,Thompson J.M.,Geesink G.H.,Hopkins D.L.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Evaluation & future direction of innovative red meats, food service providers;Anonymous,2003

2. Handbook of Australian meat;Anonymous,2005

3. Cattle supply, production systems and markets for Australian beef;Bindon;Australian Journal of Experimental Agriculture,2001

4. The effects of ultimate pH on bovine muscle. 1. Water-holding capacity;Bouton;Journal of Food Science,1972

5. A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton;Bouton;Journal of Food Science,1973

Cited by 13 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. The eating quality of meat: II—Tenderness;Lawrie's Meat Science;2023

2. Cooking and novel postmortem treatments to improve meat texture and tenderness;New Aspects of Meat Quality;2022

3. Tenderizing mechanisms | mechanical;Reference Module in Food Science;2022

4. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective;Comprehensive Reviews in Food Science and Food Safety;2018-05-15

5. Systematic review of emerging and innovative technologies for meat tenderisation;Meat Science;2017-10

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