Influence of temperature, fibre diameter and conditioning on the mechanical properties of single muscle fibres extended to fracture

Journal of the Science of Food and Agriculture

Volumn 72, Issue 3, 1996, Pages 359-366

  Mutungi, Gabriel ^a   Purslow, Peter ^b   Warkup, Chris ^c  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Meat and Livestock Commission   (United Kingdom)

Author keywords

ageing; conditioning; fibre tensile strength; fracture; muscle fibre; porcine muscles; temperature

Indexed keywords

EID: 0029958160     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199611)72:3<359::AID-JSFA667>3.0.CO;2-H     Document Type: Article

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