THE EFFECT OF PRE-RIGOR CHANGES ON MEAT TENDERNESS. A Review-Reference-Cited by-同舟云学术

THE EFFECT OF PRE-RIGOR CHANGES ON MEAT TENDERNESS. A Review

Published:1972-05 Issue:3 Volume:37 Page:337-340
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

NEWBOLD R. P.,HARRIS P. V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02632.x/fullpdf

Reference74 articles.

1. T.C. Arango, G.C. Smith, and Z.L. Carpenter, 1970 . Methods for natural tenderization of beef. Beef Cattle Research in Texas , p.80 . Texas Agric. Exp. Station.

2. Rigor mortis and adenosine-triphosphate

3. Factors determining the time course of rigor mortis

4. The shortening of rabbit muscles during rigor mortis: its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contraction

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