Relationship of Alkali and Ringer Insoluble Collagen to Tenderness of Beef Heated at Two Rates-Reference-Cited by-同舟云学术

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Relationship of Alkali and Ringer Insoluble Collagen to Tenderness of Beef Heated at Two Rates

Published:1971-11-01 Issue:5 Volume:33 Page:958-962
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Bayne Barbara H.,Strawn Sarah S.,Hutton Cheryl W.,Backus William R.,Meyer Bernadine H.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/33/5/958/22993251/jan0330050958.pdf

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Shortening and tenderness of pre-rigor heated beef: Part 1 — Effect of heating rate on muscles of youthful and mature carcasses;Meat Science;1985-01

2. FUNCTIONAL PROPERTIES OF FOOD-GRADE BOVINE HIDE COLLAGEN IN COARSE BOLOGNA.;Journal of Food Quality;1982-12

3. Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems;Advances in Food Research;1982

4. Scanning Electron Microscopy, Proteolytic Enzyme Activity, and Acceptability of Beef Semitendinosus Cooked by Microwaves and Conventional Heat;Journal of Food Science;1981-09

5. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality;Advances in Food Research;1980

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