Mechanical strength of raw beef from cold-shortened muscles
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference6 articles.
1. Studies in Meat Tenderness..
2. Meat Chilling—Why and How Meat Res. Inst., Bristol, 1972, p. 3.2.
3. The elastin content of various muscles of beef animals
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2. Bibliography;Lawrie's Meat Science;2006
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4. EFFECT OF POSTRIGOR SARCOMERE LENGTH ON MECHANICAL AND STRUCTURAL CHARACTERISTICS OF RAW AND HEAT-DENATURED SINGLE PORCINE MUSCLE FIBRES;Journal of Texture Studies;1996-06
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