INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01440.x/fullpdf
Reference15 articles.
1. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
2. A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS
3. THE EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON THE MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLE
4. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON
5. THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER-HOLDING CAPACITY
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