Studies in Meat Tenderness..
- 1 January 1968
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 33 (1), 2-7
- https://doi.org/10.1111/j.1365-2621.1968.tb00873.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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- Studies in Meat Tenderness II. Proteolysis and the Aging of BeefJournal of Food Science, 1966
- The Changes of “Myosin B” (“Actomyosin”) During Storage of Rabbit Muscle. II. The Dissociation of “Myosin B” into Myosin A and Actin, and its Interaction with ATPJournal of Food Science, 1965
- Formation of actomyosin during the extraction of muscle mince with Weber-Edsall solutionBiochimica et Biophysica Acta (BBA) - Biophysics including Photosynthesis, 1964
- Post‐Mortem Changes in Physical and Chemical Properties of Bovine MuscleaJournal of Food Science, 1964
- Some Protein Changes During Post‐Mortem Tenderization in Poultry MeatJournal of Food Science, 1964
- Extraction of Fibrillar and Sarcoplasmic Proteins of Turkey MuscleaJournal of Food Science, 1964
- Rigor mortis in beefJournal of the Science of Food and Agriculture, 1954
- PHYSICAL CHANGES OF CONNECTIVE TISSUES OF BEEF DURING HEATINGa,bJournal of Food Science, 1952
- A simple tissue homogenizerJournal of the Science of Food and Agriculture, 1950