Influence of Postmortem Changes in Bovine Muscle on the Water-Holding Capacity of Beef. Postmortem Storage of Muscle at Various Temperatures Between 0 and 30°C-Reference-Cited by-同舟云学术

Influence of Postmortem Changes in Bovine Muscle on the Water-Holding Capacity of Beef. Postmortem Storage of Muscle at Various Temperatures Between 0 and 30°C

Published:1981-01 Issue:1 Volume:46 Page:23-31
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Honikel K. O.,Hamid A.,Fischer C.,Hamm R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb14521.x/fullpdf

Reference18 articles.

1. Cold shortening and cooking changes in beef;Davey;J. Sci. Food Agric.,1975

2. Biochemistry of meat hydration;Hamm;Adv. Food Res.,1960

3. Die Biochemie des Muskel-Calciums und ihre Bedeutung für die Fleischqualität;Hamm;Fleischwirtschaft,1979

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