Epimysial Connective Tissue Scores as Related to Beef Tenderness
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6), 514-518
- https://doi.org/10.1111/j.1365-2621.1969.tb12074.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Factors Affecting Collagen Solubility in Bovine MusclesJournal of Food Science, 1967
- Effects of Age, Marbling and Sex on Palatability of BeefJournal of Animal Science, 1966
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966
- Acid and Salt-Soluble Collagen in Bovine Muscle.Experimental Biology and Medicine, 1965
- Age-Associated Changes in Bovine Muscle Connective Tissue. III. Rate of Solubilization at 100°CaJournal of Food Science, 1964
- The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus MuscleJournal of Food Science, 1963
- Age‐Associated Changes in Muscle Composition. The Isolation and Properties of a Collagenous Residue from Bovine MuscleaJournal of Food Science, 1963
- Tenderness of Beef..Journal of Food Science, 1962
- Extension of Multiple Range Tests to Group Correlated Adjusted MeansBiometrics, 1957
- THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEFJournal of Food Science, 1956