Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb09828.x/fullpdf
Reference32 articles.
1. Shortening and tenderness of pre-rigor heated beef: Part 1 — Effect of heating rate on muscles of youthful and mature carcasses
2. Effect of Heating Rate on Shortening of Prerigor Chicken Breast Muscle
3. INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE
4. Electron Microscopic Observations of a Dense, Irregularly Banded Material occurring in Some Porcine Muscle Fibres
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