DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEF
- 1 March 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (2), 304-307
- https://doi.org/10.1111/j.1365-2621.1960.tb00335.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Striation Patterns of Ox Muscle in Rigor MortisThe Journal of cell biology, 1959
- Initial Physical and Chemical Changes in Beef as Related to TendernessJournal of Animal Science, 1949
- Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem ChangesPublished by Elsevier ,1948
- The Physiology and Chemistry of Rigor Mortis, with Special Reference to the Aging of BeefPublished by Elsevier ,1948
- COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLESJournal of Food Science, 1945