Biophysical aspects of meat tenderness

Meat Science

Volumn 43, Issue SUPPL. 1, 1996, Pages 175-191

  Tornberg, E ^a  

^a Swedish Meat Research Institute   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030305256     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(96)00064-2     Document Type: Article

References (73)

1. The electrical stimulation of beef carcasses
2. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
3. THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER-HOLDING CAPACITY
4. EFFECT OF ALTERING ULTIMATE pH ON BOVINE MUSCLE TENDERNESS
5. POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTURE
6. Molecular Properties of Post-Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine Muscle
7. Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation
8. Shortening as a factor in meat ageing
9. RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES IN COOKED MEAT
10. LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE
11. CHEMICAL, PALATABILITY AND COOKING CHARACTERISTICS OF NORMAL AND LOW QUALITY PORK LOINS AS AFFECTED BY FREEZER STORAGE
12. Chlamydomonas alpha-tubulin is posttranslationally modified in the flagella during flagellar assembly
13. A cold shortening effect in beef muscles
14. Muscle fibre orientation and its effect on measurements of tenderness of bovine longissimus dorsi muscle
15. The effect of temperature on the drip, denaturation and extracellular space of porklongissimus dorsi muscle
16. Collagen fibre arrangement in intramuscular connective tissue. Changes associated with muscle shortening and their possible relevance to raw meat toughness measurements
17. A SINUSOIDAL COMPRESSION SYSTEM TO STUDY RHEOLOGICAL PROPERTIES OF FOODS IN THE TRANSIENT STATE
18. STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE
19. RELATIONSHIPS OF INSTRUMENTAL TEXTURAL PROPERTIES AND MUSCLE FIBER TYPES TO THE SENSORY PROPERTIES OF BEEF
20. Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle
21. Myosin ATPase and acto-heavy meromyosin ATPase in normal and in pale,soft and exudative (PSE) porcine muscle.
22. Classification of Textural Characteristics
23. Clinically Recorded Masticatory Patterns as Related to the Sensory Evaluation of Meat and Meat Products
24. The effects of the ultimate pH of meat on tenderness changes during ageing