A PHYSICAL METHOD TO INCREASE TENDERNESS IN LAMB CARCASSES-Reference-Cited by-同舟云学术

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A PHYSICAL METHOD TO INCREASE TENDERNESS IN LAMB CARCASSES

Published:1972-01 Issue:1 Volume:37 Page:130-131
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

QUARRIER EVELYN,CARPENTER Z. L.,SMITH G. C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb03401.x/fullpdf

Reference9 articles.

1. Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter

2. Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles

3. Influence of Carcass Position During Rigor Mortis on Tenderness of Beef Muscles: Comparison of two Treatments

4. DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEF

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1. Application of tension to prerigor goat carcasses to improve cooked meat tenderness;Meat Science;2019-01

2. Further experiments on the hot-cutting of lamb;International Journal of Food Science & Technology;2007-06-28

3. Evaluation of methods affecting mutton tenderness;International Journal of Food Science & Technology;2007-06-28

4. Hot cutting of lamb and mutton;International Journal of Food Science & Technology;2007-06-28

5. A comparison of the effects of some post-slaughter treatments on the tenderness of beef;International Journal of Food Science & Technology;2007-06-28

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