Reference methods for the assessment of physical characteristics of meat

Meat Science

Volumn 49, Issue 4, 1998, Pages 447-457

  Honikel, Karl O ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032219247     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00034-5     Document Type: Article

References (13)

1. Anon (1978) Guidelines for the Cookery and Sensory Evaluation of Meat. American Meat Science Association and National Livestock and Meat Board, Chicago.
2. AMSA (1991) Guidelines for Meat Color Evaluation. American Meat Science Association and National Livestock and Meat Board, Chicago, IL.
3. Barton-Gade, P. A., Demeyer, D., Honikel, K. O., Joseph, R. L., Puolanne, E., Severini, M., Smulders, F. and Tornberg, E. (1993) Final Version (1) of Reference Methods for Water Holding Capacity in Meat and Meat Products. Procedures Recommended by an OECD Working Group and Prepresented at the 39th ICoMST in 1993. In: Proceedings 39th Intern. Congress of Meat Science and Technology, Calgary, Canada, file S4, PO2.WP.
4. Boccard, R., Buchter, L., Casteels, E., Cosentino, E., Drandsfield, E., Hood, D. E., Joseph, R. L., MacDougal, D. B., Rhodes, D. N., Schön, I., Tinbergen, B. J. and Touraille, C. (1981) Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the Commission of the European Communities (CEC) Beef Production Research Programme. Livest. Prod. Sci. 8, 385-397.
5. Commission International de l'Eclairage (1976) Colorimetry, 2nd edn. CIE, Vienna.
6. Hamm, R. (1977) In Physical, Chemical and Biological Changes in Food caused by Thermal Processing, eds T. Hoyem and O. Kvate, p. 101. Applied Science Publishers, London.
7. Harris, P. V. and Shorthose, W. R. (1988) Meat texture. In Developments in Meat Science 4, ed. R. Lawrie, Elsevier Applied Science, London, p. 245-296.
8. Lewis, G. J. and Purslow, P. P. (1991) The effect of marination and cooking on the mechanical properties of intramuscular connective tissue. Journal of Muscle Foods 2, 177-195.
9. Locker, R. H. and Daines, G. J. (1973) The effect of repeated freeze-thaw cycles on tenderness and cooking loss in beef. J. Sci. Fd. Agric. 24, 1273-1275.
10. Offer, G. (1984) Progress in the biochemistry, physiology and structure of meat. In Proceedings of the 30th European Meeting of Meat Research Workers, p. 87-94. Bristol, U.K.
11. Offer, G. and Knight, P. (1988) The structural basis of water-holding in meat; Part 2: Drip Losses. In Developments in Meat Science 4, ed. R. Lawrie, p. 173-241. Elsevier, Oxford.
12. Purslow, P. P. (1985) The physical basis of meat texture: observations on the fracture behaviour of cooked bovine m. semitendinosus. Meat Science 12, 39-60.
13. Voisey, P. (1976) Engineering assessment and critique of instruments used for meat tenderness evaluation. Journal of Texture Studies 7, 11-48.