Electrical Stimulation, Hot-Boning and Prerigor Cookery Effects on Lamb Longissimus Tenderness-Reference-Cited by-同舟云学术

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Electrical Stimulation, Hot-Boning and Prerigor Cookery Effects on Lamb Longissimus Tenderness

Published:1984-11 Issue:6 Volume:49 Page:1466-1469
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

STOLARZ D. J.,THOMAS J. D.,RAY E. E.,CARDENAS M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12822.x/fullpdf

Reference34 articles.

Cited by 4 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. Effects of blade tenderization on some quality characteristics of the muscles of mature ewes;European Food Research and Technology;1999-08-03

2. Effect of electrical stimulation on the rheological properties of rabbit skeletal muscle;Meat Science;1991-01

3. Influence of electrical stimulation on lamb quality during forzen storage;International Journal of Refrigeration;1989-05

4. Effect of Post-Mortem Electrical Stimulation on Quality of Turkey Meat;Poultry Science;1987-07

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