EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON-Reference-Cited by-同舟云学术

EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON

Published:1971-04 Issue:3 Volume:36 Page:435-439
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOUTON P. E.,HARRIS P. V.,SHORTHOSE W. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb06382.x/fullpdf

Reference29 articles.

1. P.E. Bouton, and W.R. Shorthose, 1969 . Correlations between ultimate pH and some quality traits of sheep meat . Proc. 15th MeetingEuropean Meat Research Workers, pp.78 -83 .

2. Texture Profile Method

3. L.J. Bratzler, 1932 . Measuring the tenderness of meat by means of a mechanical shear . M.Sc. thesis , Kansas State College.

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