PHYSICAL AND CHEMICAL PROPERTIES OF EPIMYSIAL ACID-SOLUBLE COLLAGEN FROM MEATS OF VARYING TENDERNESS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb12114.x/fullpdf
Reference33 articles.
1. The Participation of Aspartyl Residues in the Hydroxylamineor Hydrazine-Sensitive Bonds of Collagen*
2. Bovine collagen. II. Electrophoresis of collagen fractions
3. The effect of ultraviolet irradiation on soluble collagen
4. Tenderness of Beef..
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1. 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
2. Chemical and Sensory Properties of Thirteen Major Beef Muscles;Journal of Food Science;1985-07
3. Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from Grain-Finished Steers;Journal of Food Science;1983-03
4. INTRAMUSCULAR COLLAGEN CONTENT AND SOLUBILITY: THEIR RELATIONSHIP TO TENDERNESS AND ALTERATION BY POSTMORTEM AGING;Canadian Journal of Animal Science;1981-03-01
5. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality;Advances in Food Research;1980
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