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Volumn 39, Issue 4, 1996, Pages 415-429

Investigations on potential utilization of various muscles from intensively fattened young heifers;Untersuchungen zur verwertungseignung unterschiedlicher muskeln weiblicher jungmastrinder

Author keywords

Beef; Meat quality; Multivariate analyses; Muscles

Indexed keywords


EID: 0009895795     PISSN: 00039438     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (11)

References (18)
  • 1
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    • Physical and compositional characteristics of beef carcasses selected for leanness
    • BROWNING, M.A.; HUFFMAN, D.L.; EGBERT, W.R.; JUNGST, S.B.: Physical and compositional characteristics of beef carcasses selected for leanness. Journal of Food Science 55 (1990), 9-14
    • (1990) Journal of Food Science , vol.55 , pp. 9-14
    • Browning, M.A.1    Huffman, D.L.2    Egbert, W.R.3    Jungst, S.B.4
  • 2
    • 21844522523 scopus 로고
    • Sensory evaluation off beef-flavor-intensity, tenderness and juiciness among major muscles
    • CARMACK, C.F.; KASTNER, C.L.; DIKEMAN, M.E.; SCHWENKE, J.R.; GARCIA ZEPEDA, C.M: Sensory evaluation off beef-flavor-intensity, tenderness and juiciness among major muscles. Meat Science 39 (1995), 143-147
    • (1995) Meat Science , vol.39 , pp. 143-147
    • Carmack, C.F.1    Kastner, C.L.2    Dikeman, M.E.3    Schwenke, J.R.4    Garcia Zepeda, C.M.5
  • 3
    • 0039906303 scopus 로고
    • Untersuchung über die abkürzung der reifezeit von rindfleisch durch abwandlung der konventionellen aufhängungsmethode der schlachtkörper
    • FISCHER, K.; SCHÖN, L.: Untersuchung über die Abkürzung der Reifezeit von Rindfleisch durch Abwandlung der konventionellen Aufhängungsmethode der Schlachtkörper. Forschungsbericht der Bundesanstalt für Fleischforschung (1977)
    • (1977) Forschungsbericht der Bundesanstalt für Fleischforschung
    • Fischer, K.1    Schön, L.2
  • 4
    • 21844500453 scopus 로고
    • Cereal beef production from crossbred heifers
    • Dummerstorf
    • GERHARDY, H.; GRIEPENKERL, L.: Cereal beef production from crossbred heifers. Arch. Tierz., Dummerstorf 37 (1994), 481-492
    • (1994) Arch. Tierz. , vol.37 , pp. 481-492
    • Gerhardy, H.1    Griepenkerl, L.2
  • 5
    • 21844523654 scopus 로고
    • Quality of beef from commercial fattening systems in northern germany
    • GERHARDY, H.: Quality of beef from commercial fattening systems in northern germany. Meat Science 40 (1995), 103-120
    • (1995) Meat Science , vol.40 , pp. 103-120
    • Gerhardy, H.1
  • 6
    • 84981854165 scopus 로고
    • The solubility of intramuscular collagen in meat animals of various ages
    • HILL, F.: The solubility of intramuscular collagen in meat animals of various ages. Journal of Food Science 31 (1966), 161-166
    • (1966) Journal of Food Science , vol.31 , pp. 161-166
    • Hill, F.1
  • 7
    • 84987280052 scopus 로고
    • Profile of fibre types and related properties of five bovine muscles
    • HUNT, M.C.; HEDRICK H.B.: Profile of fibre types and related properties of five bovine muscles. Journal of Food Science 42 (1977), 513-517
    • (1977) Journal of Food Science , vol.42 , pp. 513-517
    • Hunt, M.C.1    Hedrick, H.B.2
  • 9
    • 0041093332 scopus 로고
    • Arbeitsausschuß für fleischerzeugung der DGFZ. Empfehlungen zur anpaßung der handelsklassen-verordnung für rindfleisch
    • Stuttgart Sonderdruck
    • KALLWEIT, E.: Arbeitsausschuß für Fleischerzeugung der DGFZ. Empfehlungen zur Anpaßung der Handelsklassen-verordnung für Rindfleisch. Züchtungskunde, Stuttgart 5 (1991), 333-334 Sonderdruck
    • (1991) Züchtungskunde , vol.5 , pp. 333-334
    • Kallweit, E.1
  • 11
    • 84981847781 scopus 로고
    • Comparative tenderness and identification of muscles in wholesale beef cuts
    • RAMSBOTTOM, J.M.; STRANDINE, E.J.: Comparative tenderness and identification of muscles in wholesale beef cuts. Food Research 13 (1948), 315-330
    • (1948) Food Research , vol.13 , pp. 315-330
    • Ramsbottom, J.M.1    Strandine, E.J.2
  • 12
    • 0002431721 scopus 로고
    • The influence of fibre-type composition and associated biochemical characteristics on the acid buffering capacity of several beef muscles
    • RAO, M.V.; GAULT, N.F.S.: The influence of fibre-type composition and associated biochemical characteristics on the acid buffering capacity of several beef muscles. Meat Science 26 (1989), 5-18
    • (1989) Meat Science , vol.26 , pp. 5-18
    • Rao, M.V.1    Gault, N.F.S.2
  • 16
    • 84987301330 scopus 로고
    • Effect of animal age on the tenderness of selected beef muscles
    • SHORTHOSE, W.R.; HARRIS, P. V.: Effect of animal age on the tenderness of selected beef muscles. Journal of Food Science 55 (1990), 1-7
    • (1990) Journal of Food Science , vol.55 , pp. 1-7
    • Shorthose, W.R.1    Harris, P.V.2
  • 17
    • 0002643788 scopus 로고
    • Activities of metabolic and contractile enzymes in 18 bovine muscles
    • TALMANT, A.; MONIN, G.; BRIAND, M.; DADET, M.; BRIAND, Y.: Activities of metabolic and contractile enzymes in 18 bovine muscles. Meat Science 18 (1986), 23-40
    • (1986) Meat Science , vol.18 , pp. 23-40
    • Talmant, A.1    Monin, G.2    Briand, M.3    Dadet, M.4    Briand, Y.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.