RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4), 1177-1180
- https://doi.org/10.1111/j.1365-2621.1978.tb15263.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- THE 30,000‐DALTON COMPONENT OF TENDER BOVINE LONGISSIMUS MUSCLEJournal of Food Science, 1977
- RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO MEASURES OF BEEFSTEAK TENDERNESSJournal of Food Science, 1977
- MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF THREE BOVINE MUSCLES DURING POSTMORTEM STORAGEJournal of Food Science, 1976
- MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX OF TENDERNESSJournal of Food Science, 1973
- EFFECT OF POSTMORTEM CONDITIONS ON CERTAIN CHEMICAL, MORPHOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLEJournal of Food Science, 1973
- The basis of meat textureJournal of the Science of Food and Agriculture, 1972
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- Tenderness and Associated Characteristics of Stretched and Contracted Bovine MusclesJournal of Food Science, 1967
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966