EFFECTS OF ANIMAL AGE ON JUICINESS AND TENDERNESS OF BEEF

被引：0
|
作者：
HO, GP
RITCHEY, SJ
机构：
来源：
FOOD TECHNOLOGY | 1967年 / 21卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1278 / &
相关论文
共 50 条
  • [1] FACTORS RELATED TO TENDERNESS AND JUICINESS OF BEEF
    BOWMAN, F
    PAGE, E
    HAZALEUS, MH
    STONAKER, HH
    [J]. JOURNAL OF ANIMAL SCIENCE, 1958, 17 (04) : 1153 - 1154
  • [2] Temporal aspects of perception of juiciness and tenderness of beef
    Zimoch, J
    Gullett, EA
    [J]. FOOD QUALITY AND PREFERENCE, 1997, 8 (03) : 203 - 211
  • [3] TENDERNESS OF BEEF .2. JUICINESS AND SOFTNESS COMPONENTS OF TENDERNESS
    COVER, S
    RITCHEY, SJ
    HOSTETLER, RL
    [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 476 - &
  • [4] Temporal changes of tenderness and juiciness of beef strip loin steaks
    Gomes, Carolina Lugnani
    Pflanzer, Sergio Bertelli
    de Felicio, Pedro Eduardo
    Andre Bolini, Helena Maria
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (02) : 629 - 634
  • [5] Effects of frame size and animal age on beef carcass quality and tenderness.
    Duckett, S. K.
    Neel, J. P. S.
    Lewis, R. M.
    Swecker, W.
    Wahlberg, M. L.
    Fontenot, J. P.
    Clapham, W.
    [J]. JOURNAL OF DAIRY SCIENCE, 2010, 93 : 274 - 274
  • [6] THE TENDERNESS OF BEEF IN RELATION TO DIFFERENT MUSCLES AND AGE OF THE ANIMAL
    HINER, RL
    HANKINS, OG
    [J]. JOURNAL OF ANIMAL SCIENCE, 1949, 8 (04) : 613 - 613
  • [7] EFFECT OF ANIMAL AGE ON THE TENDERNESS OF SELECTED BEEF MUSCLES
    SHORTHOSE, WR
    HARRIS, PV
    [J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (01) : 1 - +
  • [8] THE TENDERNESS OF BEEF IN RELATION TO DIFFERENT MUSCLES AND AGE IN THE ANIMAL
    HINER, RL
    HANKINS, OG
    [J]. JOURNAL OF ANIMAL SCIENCE, 1950, 9 (03) : 347 - 353
  • [9] The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness
    Thompson, JM
    [J]. AUSTRALIAN JOURNAL OF EXPERIMENTAL AGRICULTURE, 2004, 44 (07): : 645 - 652
  • [10] Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe
    Liu, Jingjing
    Ellies-Oury, Marie-Pierre
    Chriki, Sghaier
    Legrand, Isabelle
    Pogorzelski, Grzegorz
    Wierzbicki, Jerzy
    Farmer, Linda
    Troy, Declan
    Polkinghorne, Rod
    Hocquette, Jean-Francois
    [J]. MEAT SCIENCE, 2020, 168
12345