THE INFLUENCE OF DELAY CHILLING AND HOT BONING ON TENDERNESS OF BOVINE MUSCLE-Reference-Cited by-同舟云学术

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THE INFLUENCE OF DELAY CHILLING AND HOT BONING ON TENDERNESS OF BOVINE MUSCLE

Published:1976-09 Issue:5 Volume:41 Page:1102-1106
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WILL P. A.,HENRICKSON R. L

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb14396.x/fullpdf

Reference65 articles.

1. M.A. Amerine, R.M. Pangborn, and E.B. Roessler, 1965 . "Principles of Sensory Evaluation of Food " p.333 . Academic Press, New York.

2. Rigor mortis and adenosine-triphosphate

3. C. F. Brasington, and D.R. Hammons, 1971 . Boning carcass beef on the rail . U.S. Dept. Agric. ARS, 52 -63 .

4. C.F. Brasington, and D.R. Hammons, 1972 . Beef carcass boning lines operations, equipment and layout . U.S. Dept. Agric., Market Research Report No. 941.

Cited by 18 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 chilling of carcasses;Meat Science;2005-07

2. HIGH-TEMPERATURE CONDITIONING OF HOT-BONED BEEF SUBPRIMALS;Journal of Food Quality;1989-04

3. Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning;Journal of Food Science;1988-03

4. PALATABILITY ATTRIBUTES OF LOW VOLTAGE ELECTRICALLY STIMULATED HOT BONED BOVINE MUSCLE;Journal of Food Quality;1987-02

5. Influence of Electrical Stimulation and Conditioning Periods Upon Hot-Boned Cooked Beef Semitendinosus Roast1;Journal of Food Protection;1986-05-01

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