POSTMORTEM AGING OF BEEF CARCASSES
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3), 823-826
- https://doi.org/10.1111/j.1365-2621.1978.tb02430.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- THE INFLUENCE OF AGING BEEF IN VACUUMJournal of Food Science, 1972
- TENDERNESS OF BEEF LONGISSIMUS DORSI MUSCLE FROM STEERS, HEIFERS AND BULLS AS INFLUENCED BY SOURCE, POST‐MORTEM AGING AND CARCASS CHARACTERISTICSJournal of Food Science, 1971
- Considerations for Beef Tenderness EvaluationsJournal of Food Science, 1969
- Effect of Postmortem Aging Time and Temperature on Beef Muscle AttributesJournal of Animal Science, 1969
- APPLICATION OF MULTIPLE PAIRED COMPARISONS IN STUDYING THE EFFECT OF AGING AND FINISH ON BEEF TENDERNESSCanadian Journal of Animal Science, 1969
- Studies in Meat Tenderness. 6. The Nature of Myofibrillar Proteins Extracted from Meat During AgingJournal of Food Science, 1968
- Shortening as a factor in meat ageingInternational Journal of Food Science & Technology, 1967
- Multiple Range and Multiple F TestsBiometrics, 1955
- CHANGES IN HISTOLOGICAL STRUCTURE AND PALATABILITY OF BEEF DURING STORAGEJournal of Food Science, 1944