MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX OF TENDERNESS
- 1 July 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5), 824-825
- https://doi.org/10.1111/j.1365-2621.1973.tb02085.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Effect of Contraction on the Fragmentation of MyofibrilsThe Journal of Biochemistry, 1970
- Chicken Myofibril Fragmentation in Relation to Factors Influencing TendernessJournal of Food Science, 1970
- Treatment and Post‐Mortem Aging Effects on the Z‐line of Myofibrils from Chicken Pectoral MuscleJournal of Food Science, 1969
- Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During AgingJournal of Food Science, 1969
- Formation of Myofibrillar Fragments and Reversible Contraction of Sarcomeres in Chicken Pectoral MuscleJournal of Food Science, 1967
- Structural changes in meat during ageingInternational Journal of Food Science & Technology, 1967