메뉴 건너뛰기




Volumn 80, Issue 10, 2002, Pages 2594-2599

Mapping intramuscular tenderness variation in four major muscles of the beef round

Author keywords

Beef; Muscles; Tenderness

Indexed keywords

ANIMALIA;

EID: 0036782839     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.1093/ansci/80.10.2594     Document Type: Article
Times cited : (40)

References (24)
  • 1
    • 0039076172 scopus 로고    scopus 로고
    • Amer. Meat Inst., Washington, DC
    • AMI. 1999. Meat and Poultry Facts. Amer. Meat Inst., Washington, DC.
    • (1999) Meat and Poultry Facts
  • 3
    • 0000577156 scopus 로고
    • Phenotypic expression of muscle fiber types and some implications to meat quality
    • Ashmore, C. R. 1974. Phenotypic expression of muscle fiber types and some implications to meat quality. J. Anim. Sci. 38:1158-1164.
    • (1974) J. Anim. Sci. , vol.38 , pp. 1158-1164
    • Ashmore, C.R.1
  • 4
    • 0011454398 scopus 로고
    • The role of collagen in the development of muscle and its relationship to eating quality
    • Bailey, A. J. 1985. The role of collagen in the development of muscle and its relationship to eating quality. J. Anim. Sci. 60:1580-1587.
    • (1985) J. Anim. Sci. , vol.60 , pp. 1580-1587
    • Bailey, A.J.1
  • 7
    • 0002311533 scopus 로고
    • Proportion of collagen types I and III in four bovine muscles differing in tenderness
    • Burson, D. E., and M. C. Hunt. 1986. Proportion of collagen types I and III in four bovine muscles differing in tenderness. J. Food Sci. 51:51-53.
    • (1986) J. Food Sci. , vol.51 , pp. 51-53
    • Burson, D.E.1    Hunt, M.C.2
  • 8
    • 84985186339 scopus 로고
    • Relationship of fiber type composition to marbling and tenderness of bovine muscle
    • Calkins, C. R., T. R. Dutson, G. C. Smith, Z. L. Carpenter, and G. W. Davis. 1981. Relationship of fiber type composition to marbling and tenderness of bovine muscle. J. Food Sci. 708-715.
    • (1981) J. Food Sci. , pp. 708-715
    • Calkins, C.R.1    Dutson, T.R.2    Smith, G.C.3    Carpenter, Z.L.4    Davis, G.W.5
  • 10
    • 84985084292 scopus 로고
    • Effect of collagen levels and sarcomere shortening on muscle tenderness
    • Dutson, T. R., R. L. Hostetler, and Z. L. Carpenter. 1976. Effect of collagen levels and sarcomere shortening on muscle tenderness. J. Food Sci. 41:863-866.
    • (1976) J. Food Sci. , vol.41 , pp. 863-866
    • Dutson, T.R.1    Hostetler, R.L.2    Carpenter, Z.L.3
  • 11
    • 84982340256 scopus 로고
    • Variations in tenderness within three muscles from beef round
    • Ginger, B., and C. E. Weir. 1958. Variations in tenderness within three muscles from beef round. Food Res. 23:662-669.
    • (1958) Food Res. , vol.23 , pp. 662-669
    • Ginger, B.1    Weir, C.E.2
  • 12
    • 0039636092 scopus 로고
    • Tenderness variation in two bovine muscles
    • Henrickson, R. L., and J. H. Mjoseth. 1964. Tenderness variation in two bovine muscles. J. Anim. Sci. 23:325-328.
    • (1964) J. Anim. Sci. , vol.23 , pp. 325-328
    • Henrickson, R.L.1    Mjoseth, J.H.2
  • 13
    • 84987280052 scopus 로고
    • Profile of fiber types and related properties of five bovine muscles
    • Hunt, M. C., and H. B. Hedrick. 1977. Profile of fiber types and related properties of five bovine muscles. J. Food Sci. 42:513-517.
    • (1977) J. Food Sci. , vol.42 , pp. 513-517
    • Hunt, M.C.1    Hedrick, H.B.2
  • 17
    • 84987290290 scopus 로고
    • The basis of tenderness in muscle foods
    • Marsh, B. B. 1977. The basis of tenderness in muscle foods. J. Food Sci. 42:295-297.
    • (1977) J. Food Sci. , vol.42 , pp. 295-297
    • Marsh, B.B.1
  • 20
    • 0038685326 scopus 로고
    • Studies on tenderness of beef. III. Size of shear cores: End to end variation in the semimembranosus and adductor
    • Paul, P. and L. J. Bratzler. 1955. Studies on tenderness of beef. III. Size of shear cores: end to end variation in the semimembranosus and adductor. Food Res. 20:635-638.
    • (1955) Food Res. , vol.20 , pp. 635-638
    • Paul, P.1    Bratzler, L.J.2
  • 21
    • 84981877358 scopus 로고
    • Comparative tenderness of representative beef muscles
    • Ramsbottom, J. M., E. J. Strandine, and C. H. Koonz. 1945. Comparative tenderness of representative beef muscles. Food Res. 10:497-509.
    • (1945) Food Res. , vol.10 , pp. 497-509
    • Ramsbottom, J.M.1    Strandine, E.J.2    Koonz, C.H.3
  • 22
    • 0031228305 scopus 로고    scopus 로고
    • Repeatability of tenderness measurements in beef round muscles
    • Shackelford, S. D., T. L. Wheeler, and M. Koohmaraie. 1997. Repeatability of tenderness measurements in beef round muscles. J. Anim. Sci. 75:2411-2416.
    • (1997) J. Anim. Sci. , vol.75 , pp. 2411-2416
    • Shackelford, S.D.1    Wheeler, T.L.2    Koohmaraie, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.