POST‐MORTEM ISOMETRIC TENSION CHANGES AND SHORTENING IN TURKEY MUSCLE STRIPS HELD AT VARIOUS TEMPERATURES
- 1 March 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (2), 143-145
- https://doi.org/10.1111/j.1365-2621.1970.tb12124.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- A “Cold Shortening” Effect in Avian MuscleJournal of Food Science, 1969
- Comparison of Sarcomere Length to Other Predictors of Beef TendernessJournal of Food Science, 1968
- Development of an Isotonic-Isometric RigorometerJournal of Food Science, 1968
- The Effect of Stretch‐Tension During Rigor on Certain Physical Characteristics of Bovine MuscleJournal of Food Science, 1967
- Bread as a source of proteinInternational Journal of Food Science & Technology, 1967
- Isometric Tension Changes and Shortening in Muscle Strips During Post‐mortem AgingJournal of Food Science, 1967
- Sarcomere length of free and restrained bovine muscles at low temperature as related to tendernessJournal of the Science of Food and Agriculture, 1965
- Post‐Mortem Changes in Physical and Chemical Properties of Bovine MuscleaJournal of Food Science, 1964
- Post‐Mortem Changes in Chilled and Frozen MuscleJournal of Food Science, 1963
- The Contraction of MuscleScientific American, 1958