Intramuscular variation in beef tenderness-Reference-Cited by-同舟云学术

Intramuscular variation in beef tenderness

Published:2004-01 Issue:1 Volume:66 Page:241-247
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Denoyelle C,Lebihan E

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. AFNOR (1993). Normes ISO 8586 (V09-003): Guide général pour la selection, l'entraı̂nement et le contrôle des sujets (partie 1: sujets qualifiés et partie 2: experts).

2. Some dorsal-lateral location tenderness differences in the longissimus dorsi muscle of beef and pork;Alsmeyer;Journal of Animal Science,1965

3. Sensory evaluation of beef-flavor-intesity, tenderness, and juiciness among major muscles;Carmack;Meat Science,1995

4. Variation in meat quality at three sites along the length of the beef longissimus muscle;Gariépy;Canadian Journal of Animal Science,1990

5. Post-mortem evolution of rheological properties of the myofibrillar structure;Lepetit;Meat Science,1986

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fundamentals of Shockwave Processing for Food;Innovative Food Processing Technologies;2021

2. WHCtrend, an up-to-date method to measure water holding capacity in meat;Meat Science;2019-06

3. Ageing, physical and chemical methods for improving tenderness and palatability of beef;Ensuring safety and quality in the production of beef Volume 2;2017-04-30

4. The Eating Quality of Meat;Lawrie´s Meat Science;2017

5. Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage;High Pressure Research;2015-10-02