EFFECT OF POST-RIGOR MUSCLE LENGTH ON TEXTURE OF MEAT

被引：10

作者：

DRANSFIELD, E ^{[1
]}

RHODES, DN ^{[1
]}

机构：

[1] ARC,INST MEAT RES,CAMBRIDGE CB2 4AT,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740270516

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：483 / 486

页数：4

共 50 条

[1] THE EFFECT OF PRESSURIZATION OF PRE-RIGOR MUSCLE ON POST-RIGOR MEAT CHARACTERISTICS
KENNICK, WH
ELGASIM, EA
HOLMES, ZA
MEYER, PF
[J]. MEAT SCIENCE, 1980, 4 (01) : 33 - 40
[2] PRE-RIGOR AND POST-RIGOR FIXATION OF MUSCLE
GOLDSPINK, G
GELDER, S
CLAPISON, L
OVERFIELD, P
[J]. JOURNAL OF ANATOMY, 1973, 114 (JAN) : 1 - 6
[3] OSMOTIC PROPERTIES OF POST-RIGOR BEEF MUSCLE
WINGER, RJ
POPE, CG
[J]. MEAT SCIENCE, 1981, 5 (05) : 355 - 369
[4] ROLE OF SULFHYDRYL GROUPS IN RIGOR MORTIS + POST-RIGOR TENDERIZATION OF CHICKEN MUSCLE
GAWRONSKI, TH
SPENCER, JV
PUBOLS, MH
[J]. POULTRY SCIENCE, 1964, 43 (05) : 1321 - &
[5] INFLUENCE OF PRE-RIGOR AND POST-RIGOR MUSCLE CHANGES ON INTRINSIC TOUGHNESS OF BEEF MUSCLE
MARTIN, AH
JEREMIAH, LE
FREDEEN, HT
LHIRONDELLE, PJ
[J]. CANADIAN JOURNAL OF ANIMAL SCIENCE, 1977, 57 (04) : 705 - 712
[6] EMULSIFYING CHARACTERISTICS OF PRE- AND POST-RIGOR POULTRY MUSCLE
NEELAKANTAN, S
FRONING, GW
HELMKE, A
HARTUNG, TE
[J]. POULTRY SCIENCE, 1969, 48 (05) : 1850 - +
[7] ATTENUATION OF ULTRASOUND IN POST-RIGOR BOVINE SKELETAL-MUSCLE
SHORE, D
WOODS, MO
MILES, CA
[J]. ULTRASONICS, 1986, 24 (02) : 81 - 87
[8] EFFECT OF SOY PROTEIN ISOLATE ON TURKEY ROLLS MADE FROM PRE-RIGOR AND POST-RIGOR MUSCLE
KARDOUCHE, MB
PRATT, DE
STADELMAN, WJ
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (03) : 882 - 884
[9] HYDROPHOBICITY AND WATER HOLDING PARAMETERS OF PRE-RIGOR AND POST-RIGOR BEEF NECK MUSCLE
WOOD, DF
CAMPBELL, CA
LICHAN, E
NAKAI, S
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1984, 17 (03): : R29 - R29
[10] BINDING OF MEAT PIECES - INVESTIGATION OF THE USE OF MYOSIN-CONTAINING EXTRACTS FROM PRE-RIGOR AND POST-RIGOR BOVINE MUSCLE AS MEAT BINDING-AGENTS
TURNER, RH
JONES, PN
MACFARLANE, JJ
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1443 - 1446

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