Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness
- 1 May 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (3), 450-459
- https://doi.org/10.1111/j.1365-2621.1966.tb00520.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Sarcomere length of free and restrained bovine muscles at low temperature as related to tendernessJournal of the Science of Food and Agriculture, 1965
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960
- STUDIES ON TENDERNESS OF BEEF. II. VARYING STORAGE TIMES AND CONDITIONSabJournal of Food Science, 1955
- Rigor mortis in beefJournal of the Science of Food and Agriculture, 1954
- The shortening of rabbit muscles during rigor mortis: its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contractionThe Journal of Physiology, 1951
- A simple tissue homogenizerJournal of the Science of Food and Agriculture, 1950
- Factors determining the time course of rigor mortisThe Journal of Physiology, 1949
- Initial Physical and Chemical Changes in Beef as Related to TendernessJournal of Animal Science, 1949