ANALYSIS OF WARNER-BRATZLER SHEAR PATTERN WITH REGARD TO MYOFIBRILLAR AND CONNECTIVE-TISSUE COMPONENTS OF TENDERNESS

被引：88
|
作者：
MOLLER, AJ
机构：
来源：
MEAT SCIENCE | 1981年 / 5卷 / 04期
关键词：
D O I：
10.1016/0309-1740(81)90015-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：247 / 260
页数：14
相关论文
共 42 条
  • [1] DIFFERENTIATION OF MYOFIBRILLAR AND CONNECTIVE-TISSUE STRENGTH IN BEEF MUSCLES BY WARNER-BRATZLER SHEAR PARAMETERS
    MOLLER, AJ
    SORENSEN, SE
    LARSEN, M
    [J]. JOURNAL OF TEXTURE STUDIES, 1981, 12 (01) : 71 - 83
  • [2] 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
  • [3] Shear properties and Warner-Bratzler tenderness measurement of beef
    Lu, RF
    Chen, YR
    [J]. JOURNAL OF TEXTURE STUDIES, 1999, 30 (04) : 361 - 375
  • [4] STUDIES ON THE MYOFIBRILLAR AND CONNECTIVE-TISSUE COMPONENTS OF TENDERNESS OF MUTTON
    BIWAS, S
    RADHAKRISHNAN, KT
    ARUMUGAM, MP
    RAMAMURTHI, R
    [J]. INDIAN VETERINARY JOURNAL, 1989, 66 (12): : 1146 - 1150
  • [5] MEASURING TENDERNESS OF MEAT-PRODUCTS BY WARNER-BRATZLER SHEAR PRESS
    ZHANG, M
    MITTAL, GS
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1993, 17 (05) : 351 - 367
  • [6] 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
  • [7] 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 - +
  • [8] BEEF TENDERNESS - COMPARISON OF SENSORY METHODS WITH WARNER-BRATZLER AND LEE-KRAMER SHEAR PRESSES
    SHARRAH, N
    KUNZE, MS
    PANGBORN, RM
    [J]. FOOD TECHNOLOGY, 1965, 19 (2P1) : 238 - &
  • [9] Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
    Choe, Jee-Hwan
    Choi, Mi-Hee
    Rhee, Min-Suk
    Kim, Byoung-Chul
    [J]. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2016, 29 (07): : 1029 - 1036
  • [10] Pork tenderness estimation by taste panel, Warner-Bratzler shear force and on-line methods
    Van Oeckel, MJ
    Warnants, N
    Boucqué, CV
    [J]. MEAT SCIENCE, 1999, 53 (04) : 259 - 267
12345