Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. Influence of ante- and post-mortem treatments upon muscle composition and meat quality;Asghar;Advances in Food Research,1980
2. The effects of ultimate pH on ovine muscle: water holding capacity;Bouton;Journal of Food Science,1972
3. Changes in shear parameters of meat associated with structural change produced by aging, cooking and myofibrillar contraction;Bouton;Journal of Food Science,1975
4. Changes in the mechanical properties of veal muscles produced by myofibrillar contraction state, cooking temperature and cooking time;Bouton;Journal of Food Science,1974
5. Spray chilling of lamb carcasses;Brown;Meat Science,1993
Cited by 8 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. Chilling, Freezing, and Other Preservation Methods of Buffalo Meat;Asiatic Water Buffalo;2022
2. Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass;Small Ruminant Research;2021-03
3. Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry;Journal of Food Science and Technology;2013-09-11
4. EFFECT OF PROTEOLYTIC ENZYME TREATMENTS AND PRESSURE COOKING ON QUALITY OF SPENT SHEEP MEAT CURRY;Journal of Muscle Foods;2010-09-24
5. Effect of age and gender on the processing characteristics of buffalo meat;Meat Science;2009-09
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