DIFFERENTIATION OF MYOFIBRILLAR AND CONNECTIVE-TISSUE STRENGTH IN BEEF MUSCLES BY WARNER-BRATZLER SHEAR PARAMETERS

被引：7
|
作者：
MOLLER, AJ
SORENSEN, SE
LARSEN, M
机构：
来源：
JOURNAL OF TEXTURE STUDIES | 1981年 / 12卷 / 01期
关键词：
D O I：
10.1111/j.1745-4603.1981.tb00537.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：71 / 83
页数：13
相关论文
共 50 条
  • [1] Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beef
    Girard, I.
    Bruce, H. L.
    Basarab, J. A.
    Larsen, I. L.
    Aalhus, J. L.
    [J]. MEAT SCIENCE, 2012, 92 (04) : 775 - 782
  • [2] ANALYSIS OF WARNER-BRATZLER SHEAR PATTERN WITH REGARD TO MYOFIBRILLAR AND CONNECTIVE-TISSUE COMPONENTS OF TENDERNESS
    MOLLER, AJ
    [J]. MEAT SCIENCE, 1981, 5 (04) : 247 - 260
  • [3] Cooking method effect on Warner-Bratzler shear force of different beef muscles
    Fabre, Romina
    Dalzotto, Gabriela
    Perlo, Flavia
    Bonato, Patricia
    Teira, Gustavo
    Tisocco, Osvaldo
    [J]. MEAT SCIENCE, 2018, 138 : 10 - 14
  • [4] Warner-Bratzler shear evaluations of 40 bovine muscles
    Belew, JB
    Brooks, JC
    McKenna, DR
    Savell, JW
    [J]. MEAT SCIENCE, 2003, 64 (04) : 507 - 512
  • [5] Shear properties and Warner-Bratzler tenderness measurement of beef
    Lu, RF
    Chen, YR
    [J]. JOURNAL OF TEXTURE STUDIES, 1999, 30 (04) : 361 - 375
  • [6] Ranking beef muscles for Warner-Bratzler shear force and trained sensory panel ratings.
    Sullivan, G.
    Gwartney, B.
    Calkins, C.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2006, 84 : 91 - 91
  • [7] COMPARISON OF FACTORS AFFECTING WARNER-BRATZLER SHEAR VALUES OF BEEF STEAKS
    HEDRICK, HB
    STRINGER, WC
    EPLEY, RJ
    NAUMANN, HD
    [J]. JOURNAL OF ANIMAL SCIENCE, 1967, 26 (04) : 895 - &
  • [8] LABILE COLLAGEN FROM EPIMYSIAL AND INTRAMUSCULAR CONNECTIVE TISSUE AS RELATED TO WARNER-BRATZLER SHEAR VALUES
    FIELD, RA
    PEARSON, AM
    SCHWEIGERT, BS
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (02) : 280 - +
  • [9] COMPARISON OF FACTORS AFFECTING WARNER-BRATZLER SHEAR VALUES OF BEEF STEAKS
    HEDRICK, HB
    STRINGER, WC
    EPLEY, RJ
    ALEXANDE.MA
    KRAUSE, GF
    [J]. JOURNAL OF ANIMAL SCIENCE, 1968, 27 (03) : 628 - &
  • [10] Relationship between beef consumer tenderness perception and Warner-Bratzler shear force
    Destefanis, G.
    Brugiapaglia, A.
    Barge, M. T.
    Dal Molin, E.
    [J]. MEAT SCIENCE, 2008, 78 (03) : 153 - 156
12345