Microscopic Characteristics of Cooked Muscles Subjected to Stretch-Tension during Rigor
- 1 September 1968
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 33 (5), 464-467
- https://doi.org/10.1111/j.1365-2621.1968.tb03656.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- 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
- The Histology of Pre‐Rigor and Post‐Rigor Ox Muscle Before and After Cooking and Its Relation to TendernessJournal of Food Science, 1967
- The Tenderness of Beef in Relation to Different Muscles and Age in the AnimalJournal of Animal Science, 1950
- A Study of Variations in Muscles of Beef and ChickenJournal of Animal Science, 1949
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945
- CHANGES IN HISTOLOGICAL STRUCTURE AND PALATABILITY OF BEEF DURING STORAGEJournal of Food Science, 1944