Impedance of Turkey Muscle: Relation to Post Mortem Metabolites and Tenderness

Author:

Aberle E.D.,Stadelman W.J.,Zachariah G.L.,Haugh C.G.

Funder

National Turkey Federation

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference14 articles.

1. Briskey, E. J., 1963. Influence of ante- and postmortem handling practices on properties of muscle which are related to tenderness. Proc. Meat Tenderness Symposium. Campbell Soup Company, Camden, New Jersey, pp. 195-223

2. Biochemistry of pork muscle structure. I. Rate of anaerobic glycolysis and temperature change versus the apparent structure of muscle tissue;Briskey;J. Food Sci.,1961

3. Callow, E. H., 1936. Electrical resistance of muscular tissue and its relation to curing. Ann. Rept. Food Invest. Bd., Dept. Sci. Ind. Res., London, H.M.S.O., pp. 75-81

4. de Fremery, D., 1963. Relation between biochemical properties and tenderness of poultry. Proc. Meat Tenderness Symposium. Campbell Soup Company, Camden, New Jersey pp. 99-120

5. Studies on tenderness evaluation;Dodge;Poultry Sci.,1960

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