PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1), 132-135
- https://doi.org/10.1111/j.1365-2621.1977.tb01235.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Collagen fibre arrangement in intramuscular connective tissue. Changes associated with muscle shortening and their possible relevance to raw meat toughness measurementsInternational Journal of Food Science & Technology, 1974
- A comparison of the effects of some post‐slaughter treatments on the tenderness of beefInternational Journal of Food Science & Technology, 1973
- PRE‐RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENTJournal of Food Science, 1973
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972
- Reversible pressure-temperature denaturation of chymotrypsinogenBiochemistry, 1971
- Stability of myosin filamentsBiochemistry, 1968
- Shortening as a factor in meat ageingInternational Journal of Food Science & Technology, 1967
- The Effects of Pressure on F-G Transformation of Actin*Biochemistry, 1966
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960