SHEAR FORCE VALUES FOR STEAKS FROM THE SEMITENDINOSUS MUSCLE OF PRE-RIGOR LEG-TWISTED BEEF CARCASSES

被引：1
|
作者：
ODUSANYA, SO [1 ]
OKUBANJO, AO [1 ]
机构：
[1] UNIV IBADAN,DEPT ANIM SCI,MEAT SCI LAB,IBADAN,NIGERIA
来源：
JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1983.tb03548.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：1577 / 1578
页数：2
相关论文
共 6 条
  • [1] ASSESSMENT OF MEAT CHARACTERISTICS OF PRE-RIGOR LEG-TWISTED MUTTON CARCASSES
    OKUBANJO, A
    [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (04) : 1130 - 1132
  • [2] PROCESSING AND FREEZING OF STEAKS FROM PRE-RIGOR BEEF MUSCLE
    BERRY, BW
    LEDDY, KF
    ONO, K
    [J]. SCIENCES DES ALIMENTS, 1987, 7 (02) : 177 - 187
  • [3] RESTRUCTURED STEAKS MANUFACTURED FROM PRE-RIGOR BEEF OF VARYING PARTICLE-SIZE
    MARRIOTT, NG
    PHELPS, SK
    COSTELLO, CA
    GRAHAM, PP
    [J]. JOURNAL OF FOOD QUALITY, 1986, 9 (05) : 319 - 330
  • [4] National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments
    Guelker, M. R.
    Haneklaus, A. N.
    Brooks, J. C.
    Carr, C. C.
    Delmore, R. J., Jr.
    Griffin, D. B.
    Hale, D. S.
    Harris, K. B.
    Mafi, G. G.
    Johnson, D. D.
    Lorenzen, C. L.
    Maddock, R. J.
    Martin, J. N.
    Miller, R. K.
    Raines, C. R.
    VanOverbeke, D. L.
    Vedral, L. L.
    Wasser, B. E.
    Savell, J. W.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2013, 91 (02) : 1005 - 1014
  • [5] Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle
    Silva, Douglas R. G.
    Torres Filho, Robledo A.
    Cazedey, Henrique P.
    Fontes, Paulo R.
    Ramos, Alcineia L. S.
    Ramos, Eduardo M.
    [J]. MEAT SCIENCE, 2015, 103 : 1 - 6
  • [6] CHARACTERIZATION OF EATING QUALITY OF 4 BEEF MUSCLES FROM ANIMALS OF DIFFERENT AGES BY PANEL SCORES SHEAR-FORCE VALUES EXTENSIBILITY OF MUSCLE FIBERS + COLLAGEN CONTENT
    RITCHEY, SJ
    HOSTETLER, RL
    [J]. FOOD TECHNOLOGY, 1964, 18 (07) : 1067 - &
1