Tenderness of Poultry Meat
Open Access
- 1 November 1961
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 40 (6), 1731-1736
- https://doi.org/10.3382/ps.0401731
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Contraction of MuscleScientific American, 1958
- MEAT TENDERIZATION. II. FACTORS AFFECTING THE TENDERIZATION OF BEEF BY PAPAINaJournal of Food Science, 1956
- Multiple Range and Multiple F TestsBiometrics, 1955
- 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
- EFFECT OF HAND AND MACHINE MASSAGE ON THE TENDERNESS OF POULTRY MUSCLES AGED FOR SHORT‐TIME PERIODSaJournal of Food Science, 1951
- The Physiology and Chemistry of Rigor Mortis, with Special Reference to the Aging of BeefPublished by Elsevier ,1948