PRE-RIGOR MECHANICAL TENSIONING OF LAMB CARCASSES TO IMPROVE TENDERNESS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb01054.x/fullpdf
Reference18 articles.
1. A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON
2. D.R. Buege, 1969 . Effects of pre-rigor tension on intact bovine and ovine muscle . M.S. thesis , Cornell University, Ithaca, N.Y.
3. EFFECTS OF PRE-RIGOR TENSION ON TENDERNESS OF INTACT BOVINE AND OVINE MUSCLE
4. TENDERNESS VARIATION IN OVINE LONGISSIMUS MUSCLE
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1. A Comparison of Flavor and Texture Profiles for Lamb Leg Roasts from Three Different Geographical Sources;Canadian Institute of Food Science and Technology Journal;1988-12
2. An assessment of the effects of an alternative method of carcass suspension and conditioning on the tenderness of beef;Meat Science;1987-01
3. Mechanical Tensioning of Electrically Stimulated Carcasses for Improved Tenderness;Journal of Food Science;1982-05
4. M;Foods and Food Production Encyclopedia;1982
5. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality;Advances in Food Research;1980
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