EFFECT OF CONTRACTION ON TENDERNESS OF POULTRY MUSCLE COOKED IN THE PRERIGOR STATE
- 1 September 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (5), 577-581
- https://doi.org/10.1111/j.1365-2621.1970.tb04814.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- The Histology of Pre‐Rigor and Post‐Rigor Ox Muscle Before and After Cooking and Its Relation to TendernessJournal of Food Science, 1967
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- The Influence of Post‐mortem Glycolysis on Poultry Tenderness aJournal of Food Science, 1963
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960
- Quantitative studies on the structure of cross-striated myofibrilsBiochimica et Biophysica Acta, 1957
- STUDIES ON TENDERNESS OF BEEF. III. SIZE OF SHEAR CORES: END TO END VARIATION IN THE SEMIMEMBRANOSUS AND ADDUCTOR aJournal of Food Science, 1955
- Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem ChangesPublished by Elsevier ,1948