EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1), 132-135
- https://doi.org/10.1111/j.1365-2621.1972.tb03402.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber DiameterJournal of Food Science, 1965
- Fiber Arrangement and Micro‐Structure of Bovine Longissimus Dorsi MuscleJournal 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
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960