COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb02167.x/fullpdf
Reference14 articles.
1. ASSESSMENT OF BEEF TENDERNESS WITH THE ARMOUR TENDEROMETER
2. Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter
3. Influence of Carcass Position During Rigor Mortis on Tenderness of Beef Muscles: Comparison of two Treatments
4. EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES
Cited by 52 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. Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle;Irish Journal of Agricultural and Food Research;2023
2. Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers;Journal of the Science of Food and Agriculture;2020-09-25
3. Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef;Journal of Texture Studies;2020-04
4. Application of tension to prerigor goat carcasses to improve cooked meat tenderness;Meat Science;2019-01
5. Application of hydrodynamic shock wave processing associated with meat and processed meat products;Emerging Technologies in Meat Processing;2016-11-19
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3