EFFECT OF MECHANICAL TENDERIZATION, AGING AND PRESSING ON BEEF QUALITY
- 1 November 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (6), 1222-1224
- https://doi.org/10.1111/j.1365-2621.1975.tb01056.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- THE INFLUENCE OF AGING BEEF IN VACUUMJournal of Food Science, 1972
- THE EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON THE MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLEJournal of Food Science, 1972
- VACUUM PACKAGING OF LAMB: EFFECTS OF STORAGE, STORAGE TIME AND STORAGE TEMPERATUREJournal 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
- Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During AgingJournal of Food Science, 1969
- Comparison of Factors Affecting Warner-Bratzler Shear Values of Beef SteaksJournal of Animal Science, 1968
- A Comparison of the Press Method with Taste‐Panel and Shear Measurements of Tenderness in Beef and Lamb MusclesaJournal of Food Science, 1963
- HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZINGJournal of Food Science, 1945
- CHANGES IN HISTOLOGICAL STRUCTURE AND PALATABILITY OF BEEF DURING STORAGEJournal of Food Science, 1944