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Volumn 29, Issue 3, 1996, Pages 272-277

Connective tissue distribution patterns in beef detected by ultraviolet fibre optics

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0030147083     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0040     Document Type: Article
Times cited : (7)

References (18)
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  • 3
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    • Developing a fibre-optic probe to combine subcutaneous fat depth and meat quality measurements
    • 3 SWATLAND, H. J. Developing a fibre-optic probe to combine subcutaneous fat depth and meat quality measurements. Journal of Animal Science, 71, 2666-2673 (1993)
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  • 4
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    • Relation between hydroxyproline of alkali-insoluble protein and tenderness of bovine muscle
    • 4 LOYD, E. J. AND HINER, R. L. Relation between hydroxyproline of alkali-insoluble protein and tenderness of bovine muscle. Agricultural and Food Chemistry, 7, 860-862 (1959)
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  • 5
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    • Questions in programming a fluorescence microscope
    • 5 SWATLAND, H. J. Questions in programming a fluorescence microscope. Journal of Computer-Assisted Microscopy, 2, 125-132 (1990)
    • (1990) Journal of Computer-Assisted Microscopy , vol.2 , pp. 125-132
    • Swatland, H.J.1
  • 6
    • 0002387196 scopus 로고
    • Effects of chronological age and postmortem aging on thermal shrinkage temperature of bovine intramuscular collagen
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    • 8 BURSON, D. E. AND HUNT, M. C. Proportion of collagen Types I and III in four bovine muscles differing in tenderness. Journal of Food Science, 51, 51-53 (1986)
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  • 10
    • 0002180268 scopus 로고
    • The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine semi-tendinosus
    • 10 PURSLOW, P. P. The physical basis of meat texture: observations on the fracture behaviour of cooked bovine semi-tendinosus. Meat Science, 12, 39-60 (1985)
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    • Purslow, P.P.1
  • 11
    • 85005687539 scopus 로고
    • Cooking shortening and the toughening of beef
    • 11 DAVEY, C. L. AND GILBERT, K. V. Cooking shortening and the toughening of beef. Journal of Food Technology, 10, 333-338 (1975)
    • (1975) Journal of Food Technology , vol.10 , pp. 333-338
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  • 12
    • 0011046055 scopus 로고
    • The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat
    • 12 LEWIS, G. J., PURSLOW, P. P. AND RICE, A. E. The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat. Meat Science, 30, 183-194 (1991)
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  • 13
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    • 13 LIGHT, N. L., CHAMPION, A. E., VOYLE, C. AND BAILEY, A. J. The role of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles. Meat Science, 13, 137-149 (1985)
    • (1985) Meat Science , vol.13 , pp. 137-149
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  • 15
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.