The elastin content of various muscles of beef animals
- 1 December 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (12), 553-558
- https://doi.org/10.1002/jsfa.2740181201
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber DiameterJournal of Food Science, 1965
- Sarcomere length of free and restrained bovine muscles at low temperature as related to tendernessJournal of the Science of Food and Agriculture, 1965
- Degradation Products from Elastin: Partial Structure of Two Major Degradation Products from the Cross-linkages in ElastinNature, 1963
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- The chemistry of connective tissues. 8. The composition of elastin from three bovine tissuesBiochemical Journal, 1963
- THE DETERMINATION OF HYDROXYPROLINEJournal of Biological Chemistry, 1950
- A Study of Variations in Muscles of Beef and ChickenJournal of Animal Science, 1949