Tenderness of commercially produced Australian emu meat: Effect of temperature and pH decline rate

Food Australia

Volumn 52, Issue 5, 2000, Pages 170-172

  Trout, Graham R ^a   Thomson, Beverly C ^b   Hanrahan, Brian G ^c  

^a GRIFFITH UNIVERSITY   (Australia)

^b RUAKURA RESEARCH CENTRE   (New Zealand)

^c VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034421202     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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10. Marsh, BB, Ringkob, TP, Russell, RL, Swartz, DR & Pagel, LA. 1988. Mechanisms and strategies for improving meat tenderness. Reciprocal Meat Conference Proceedings 41: 113-118.
11. Pethick, DW, Rowe, JB & Tudor, G. 1995. Glycogen metabolism and meat quality. Recent Advances in Animal Nutrition in Australia. University of New England, Armidale, Australia: 97-103.
12. Purchas, RW. 1990. An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers. Meat Science 27:129.
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