SHEAR FORCE MEASUREMENTS ON COOKED MEAT FROM SHEEP OF VARIOUS AGES-Reference-Cited by-同舟云学术

SHEAR FORCE MEASUREMENTS ON COOKED MEAT FROM SHEEP OF VARIOUS AGES

Published:1978-05 Issue:3 Volume:43 Page:1038-1039
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOUTON P.E.,HARRIS P.V.,RATCLIFF D.,ROBERTS D.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02486.x/fullpdf

Reference14 articles.

1. THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: MECHANICAL PROPERTIES

2. CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION

3. A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON

4. Bovine collagen. I. Changes in collagen solubility with animal age

5. H.N. Draudt, 1972 . Changes in meat during cooking . Proc. 25th Ann. Reciprocal Meat Conf. of Amer. Meat Sci. Assoc. Iowa State University. p.243 . National Livestock and Meat Board, Chicago, IL.

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