Proportion of Collagen Types I and III in Four Bovine Muscles Differing in Tenderness-Reference-Cited by-同舟云学术

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Proportion of Collagen Types I and III in Four Bovine Muscles Differing in Tenderness

Published:1986-01 Issue:1 Volume:51 Page:51-53
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BURSON D. E.,HUNT M. C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb10833.x/fullpdf

Reference21 articles.

1. Meat tenderness: Immunofluorescent localisation of the isomorphic forms of collagen in bovine muscles of varying texture

2. Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.

3. Isolation of skeletal muscle collagen

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1. Characterization of Type I and Type III Collagen in the Intramuscular Connective Tissue of Wuzhumuqin Sheep;Animals;2023-01-24

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3. Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef;Foods;2020-09-14

4. Replacing sunflower oil by rumen-protected fish oil has only minor effects on the physico-chemical and sensory quality of Angus beef and beef patties;Meat Science;2019-08

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