EFFECT OF ALTERING ULTIMATE pH ON BOVINE MUSCLE TENDERNESS-Reference-Cited by-同舟云学术

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EFFECT OF ALTERING ULTIMATE pH ON BOVINE MUSCLE TENDERNESS

Published:1973-07 Issue:5 Volume:38 Page:816-820
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOUTON P. E.,CARROLL F. D.,FISHER ANNE L.,HARRIS P. V.,SHORTHOSE W. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb02083.x/fullpdf

Reference15 articles.

1. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT

2. A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

3. THE EFFECTS OF SOME POST-SLAUGHTER TREATMENTS ON THE MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLE

4. P.E. Bouton, A Howard, and R.A. Lawrie, 1957 . Studies on beef quality. 6. Effects on weight losses and eating quality of further pre-slaughter treatments . CSIRO Div. Food Preserv. Tech.Paper No. 6.

5. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON

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1. The eating quality of meat: II—Tenderness;Lawrie's Meat Science;2023

2. Ultimate pH effects on dry-aged beef quality;Meat Science;2021-02

3. Physical quality attributes of male and female wild fallow deer (Dama dama) muscles;Meat Science;2018-03

4. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review;Comprehensive Reviews in Food Science and Food Safety;2017-03-27

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

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