FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07470.x/fullpdf
Reference25 articles.
1. A comparison of some objective methods used to assess meat tenderness;Bouton;J. Food Sci.,1972
2. Relationship of myofibril fragmentation index to certain chemical. physical, and sensory characteristics of bovine longissimus muscle;Curler;J. Food Sci.,1978
3. Studies in meat tenderness. 7. Changes in the fine structure of meat during -aging;Davey;J. Food Sci.,1969
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