THERMAL BEHAVIOR OF PORCINE COLLAGEN AS RELATED TO POST-MORTEM TIME-Reference-Cited by-同舟云学术

THERMAL BEHAVIOR OF PORCINE COLLAGEN AS RELATED TO POST-MORTEM TIME

Published:1970-03 Issue:2 Volume:35 Page:113-116
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FIELD R. A.,PEARSON A. M.,KOCH D. E.,MERKEL R. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb12116.x/fullpdf

Reference20 articles.

1. Der Effekt der schwachen organischen Säuren auf die Rattenschwanz-Kollagenfasern von jungen und alten Tieren

2. Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen

3. E.J. Briskey, 1963 . Influence of ante- and post-mortem handling practices on properties of muscle which are related to tenderness . pp. 195 -223 . Proc. Meat Tenderness Symp., Campbell Soup Company, Camden, New Jersey.

4. Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature

5. Microscopic Characteristics of Cooked Muscles Subjected to Stretch-Tension during Rigor

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1. THERMAL CHARACTERIZATION OF POULTRY FOR THE DEVELOPMENT OF A COMPREHENSIVE DEVICE TO MONITOR SAFE AND PROPER COOKING;Journal of Food Process Engineering;2011-12-02

2. The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat;Meat Science;1991-01

3. Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition;Meat Science;1989-01

4. Early post-mortem degradation of intramuscular collagen;Meat Science;1989-01

5. The effects of conditioning on meat collagen: Part 2—Direct biochemical evidence for proteolytic damage in insoluble perimysial collagen after conditioning;Meat Science;1988-01