MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF THREE BOVINE MUSCLES DURING POSTMORTEM STORAGE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb14384.x/fullpdf
Reference17 articles.
1. Molecular Properties of Post-Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine Muscle
2. Structural changes in meat during ageing
3. Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging
4. Treatment and Post-Mortem Aging Effects on the Z-line of Myofibrils from Chicken Pectoral Muscle
5. Tryptic Digestion of Muscle Components Simulates Many of the Changes Caused by Postmortem Storage
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