Consumer assessment of the effect of electrical stimulation on the colour and colour stability of Semimembranosus muscles

Meat Science

Volumn 44, Issue 3, 1996, Pages 213-223

  Powell, V H ^a   Dickinson, R F ^a   Shorthose, W R ^a   Jones, P N ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030295689     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00075-7     Document Type: Article

References (11)

1. Anon. (1984). CSIRO Div. Fd. Res. Report of Research, 81.
2. Becker, R. A. & Chambers, J. M. (1981). S: A Language and System for Data Analysis. Bell Laboratories, New Jersey, U.S.A.
3. Claus, J. R., Kröpf, D. H., Hunt, M. C., Kastner, C. S. & Dikeman, M. E. (1984). J. Food Sci., 49, 1021.
4. Ledward, D. A. (1985). Meat Sci., 15, 149.
5. Ledward, D. A., Dickinson, R. F., Powell, V. H. & Shorthose, W. R. (1986). Meat Sci., 16, 245.
6. Orcutt, M. W., Dutson, T. R., Cornforth, D. P. & Smith, G. C. (1981). J. Anim. Sci., 53 (Suppl. 1), 226.
7. Powell, V. H., Bouton, P. E., Harris, P. V. & Shorthose, W. R. (1983). Proc. 29th Meeting of the Euro. Meat Res. Workers, Parma, Italy, A10.
8. Powell, V. H., Dickinson, R. F., McPhail, N. G. & Harris, P. V. (1984). J. Food Sci., 49, 363.
9. Powell, V. H., Harris, P. V. & Shorthose, W. R. (1986). Food Tech. Aust., 38, 230.
10. Shaw, F. D. & Walker, D. J. (1977). J. Food Sci., 42, 1140.
11. Taylor, A. A., Dowy, N. F. & Dransfield, E. (1984). Proc. 30th Meeting of the Euro. Meat Res. Workers, Bristol, U.K. 81-82.