-
1
-
-
22044445652
-
Small ruminant production systems and factors affecting lamb meat quality
-
Sanudo, C., Sanchez, A., Alfonso, M.: Small ruminant production systems and factors affecting lamb meat quality. Meat Sci., 1998; 49: 29-64 (Suppl. 1).
-
(1998)
Meat Sci.
, vol.49
, Issue.SUPPL. 1
, pp. 29-64
-
-
Sanudo, C.1
Sanchez, A.2
Alfonso, M.3
-
2
-
-
84985138323
-
Blade tenderization of steer, cow and bull beef
-
Tatum, J.D., Smith, G.C., Carpenter, Z.L.: Blade tenderization of steer, cow and bull beef. J. Food Sci., 1978; 43: 819-882.
-
(1978)
J. Food Sci.
, vol.43
, pp. 819-882
-
-
Tatum, J.D.1
Smith, G.C.2
Carpenter, Z.L.3
-
3
-
-
0005959170
-
-
(PhD Dissertation) Ohio State University Dept. Anim. Sci., Columbus, OH., USA
-
Yanar, M.: Biochemical, Histological and Quality Characteristics of Mutton Carcasses as Affected by ES and Blade Tenderization. (PhD Dissertation) Ohio State University Dept. Anim. Sci., Columbus, OH., USA, 1994.
-
(1994)
Biochemical, Histological and Quality Characteristics of Mutton Carcasses as Affected by ES and Blade Tenderization
-
-
Yanar, M.1
-
4
-
-
0000913925
-
Influence of ES, cooling rates and aging on the shear force values of chilled lamb
-
Shorthose, W.R., Powel, V.H., Harris, P.V.: Influence of ES, cooling rates and aging on the shear force values of chilled lamb. J. Food Sci., 1986; 51: 889-892.
-
(1986)
J. Food Sci.
, vol.51
, pp. 889-892
-
-
Shorthose, W.R.1
Powel, V.H.2
Harris, P.V.3
-
5
-
-
0004265561
-
-
Pergamon Press, Oxford, England
-
Lawrie, R.A.: Meat Science, Pergamon Press, Oxford, England. 1991.
-
(1991)
Meat Science
-
-
Lawrie, R.A.1
-
6
-
-
0037720796
-
Effects of blade tenderization on some quality characteristics of the muscles of mature ewes
-
Yanar, M., Yetim, H., Ockerman, H.W.: Effects of blade tenderization on some quality characteristics of the muscles of mature ewes. Eur. Food Res. Technol., 1999; 209: 197-200.
-
(1999)
Eur. Food Res. Technol.
, vol.209
, pp. 197-200
-
-
Yanar, M.1
Yetim, H.2
Ockerman, H.W.3
-
7
-
-
0035611028
-
The effects of aging period and muscle type on the textural quality characteristics of mutton
-
Yanar, M., Yetim, H.: The effects of aging period and muscle type on the textural quality characteristics of mutton. Turk J. Vet. Anim. Sci., 2001; 25: 203-207.
-
(2001)
Turk J. Vet. Anim. Sci.
, vol.25
, pp. 203-207
-
-
Yanar, M.1
Yetim, H.2
-
8
-
-
0000837312
-
Effects of ES on meat quality, color, grade, heat ring and palatability
-
ES, Ed. by Pearson A.M. and Dutson, T.R., AVI Pub. Co. Westport. Connecticut, USA
-
Smith, G.C.: Effects of ES on meat quality, color, grade, heat ring and palatability. In: Advances in Meat Research, Vol: 1, ES, Ed. by Pearson A.M. and Dutson, T.R., AVI Pub. Co. Westport. Connecticut, USA. 1985.
-
(1985)
Advances in Meat Research
, vol.1
-
-
Smith, G.C.1
-
9
-
-
0037720793
-
Influence of ES and carcass chilling mode on lamb meat color stability
-
Renerre, M., Dantchev, S.: Influence of ES and carcass chilling mode on lamb meat color stability. Sci. Aliments. 1987; 7: 535-548.
-
(1987)
Sci. Aliments
, vol.7
, pp. 535-548
-
-
Renerre, M.1
Dantchev, S.2
-
10
-
-
0013558350
-
Combined effects of ES, carcass posture and insulated bags on ram lamb tenderness
-
Solomon, M.B., Lynch, G.P.: Combined effects of ES, carcass posture and insulated bags on ram lamb tenderness. J. Muscle Foods. 1991; 2: 279-288.
-
(1991)
J. Muscle Foods
, vol.2
, pp. 279-288
-
-
Solomon, M.B.1
Lynch, G.P.2
-
11
-
-
0042098140
-
Effect of ES on histological and quality characteristics of sheep carcasses
-
Rangaiah, V., Reddy Sreenivas M., Reddy R.: Effect of ES on histological and quality characteristics of sheep carcasses. Ind. J. Anim. Sci., 1998; 68: 1292-1293.
-
(1998)
Ind. J. Anim. Sci.
, vol.68
, pp. 1292-1293
-
-
Rangaiah, V.1
Reddy Sreenivas, M.2
Reddy, R.3
-
12
-
-
0033227958
-
ES effects on tenderness of five muscles from Hampshire x Ramboulliet crossbred lambs with callipyge phenotype
-
Kerth, C.R., Cain, T.L., Jackson, S.P., Ramsey, C.B., Miller, M.F.: ES effects on tenderness of five muscles from Hampshire x Ramboulliet crossbred lambs with callipyge phenotype. J. Anim. Sci., 1999; 77: 2951-2955.
-
(1999)
J. Anim. Sci.
, vol.77
, pp. 2951-2955
-
-
Kerth, C.R.1
Cain, T.L.2
Jackson, S.P.3
Ramsey, C.B.4
Miller, M.F.5
-
13
-
-
0005260574
-
Quality characteristics of muscle as food
-
J.F. Price & B.S. Schweigert, Food and Nutrition Press Inc. Connecticut
-
rd Ed. J.F. Price & B.S. Schweigert, Food and Nutrition Press Inc. Connecticut. 1987.
-
(1987)
rd Ed.
-
-
Kauffman, R.G.1
Marsh, B.B.2
-
14
-
-
0038058426
-
Studies on the tenderizing effect of ES in mutton carcasses
-
Vijayakumar, J., Govinda, R.C.V., Ramamusthi, R.: Studies on the tenderizing effect of ES in mutton carcasses. Indian Vet. J., 1990; 67: 343-346.
-
(1990)
Indian Vet. J.
, vol.67
, pp. 343-346
-
-
Vijayakumar, J.1
Govinda, R.C.V.2
Ramamusthi, R.3
-
15
-
-
84981462456
-
Objective-subjective assessment of meat tenderness
-
Bouton, P.E., Ford, A.L., Harris, P.W., Ratcliff, D.: Objective-subjective assessment of meat tenderness. J. Texture Stud., 1975; 6: 315-328.
-
(1975)
J. Texture Stud.
, vol.6
, pp. 315-328
-
-
Bouton, P.E.1
Ford, A.L.2
Harris, P.W.3
Ratcliff, D.4
-
16
-
-
0004178471
-
-
Dept. of Anim. Sci., Ohio State University, Columbus, OH., USA
-
Ockerman, H.W.: Quality Control of Post-Mortem Muscle Tissue. Vol. I., Dept. of Anim. Sci., Ohio State University, Columbus, OH., USA. 1985.
-
(1985)
Quality Control of Post-Mortem Muscle Tissue
, vol.1
-
-
Ockerman, H.W.1
-
17
-
-
84985294470
-
Fragmentation procedure for bovine Longissimus muscle as an index of cooked steak tenderness
-
Davis, G.W., Dutson, T.R., Smith, G.C., Carpenter, Z.L.: Fragmentation procedure for bovine Longissimus muscle as an index of cooked steak tenderness. J. Food Sci., 1980; 45: 880-884.
-
(1980)
J. Food Sci.
, vol.45
, pp. 880-884
-
-
Davis, G.W.1
Dutson, T.R.2
Smith, G.C.3
Carpenter, Z.L.4
-
18
-
-
84981477929
-
Acetic acid marinating the rheological characteristics of some raw and cooked beef muscles which contribute to changes in meat tenderness
-
Rao, M.V., Gault, N.F.S.: Acetic acid marinating the rheological characteristics of some raw and cooked beef muscles which contribute to changes in meat tenderness. J. Texture Stud., 1990; 2: 455-477.
-
(1990)
J. Texture Stud.
, vol.2
, pp. 455-477
-
-
Rao, M.V.1
Gault, N.F.S.2
-
19
-
-
84985206504
-
Effects of blade tenderization on beef Longissimus sensory and instron textural measurements
-
Hayward, L.H., Hunt, M.C., Kanster, C.L., Kropf, D.H.: Effects of blade tenderization on beef Longissimus sensory and instron textural measurements. J. Food Sci., 1980; 45: 925-935.
-
(1980)
J. Food Sci.
, vol.45
, pp. 925-935
-
-
Hayward, L.H.1
Hunt, M.C.2
Kanster, C.L.3
Kropf, D.H.4
-
20
-
-
84985225843
-
ES, hot-boning and prerigor cookery effects on lamb longissimus tenderness
-
Stolarz, D.J., Thomas, J.D., Ray, E.E., Cardenas, M.: ES, hot-boning and prerigor cookery effects on lamb longissimus tenderness. J. Food Sci., 1984; 49: 1466-1469.
-
(1984)
J. Food Sci.
, vol.49
, pp. 1466-1469
-
-
Stolarz, D.J.1
Thomas, J.D.2
Ray, E.E.3
Cardenas, M.4
-
22
-
-
0000892686
-
Biochemical, histochemical and palatability characteristics of young ram lambs as affected by diet and ES
-
Solomon, M.B., Lynch, G.P.: Biochemical, histochemical and palatability characteristics of young ram lambs as affected by diet and ES. J. Anim. Sci., 1988; 66: 1955-1962.
-
(1988)
J. Anim. Sci.
, vol.66
, pp. 1955-1962
-
-
Solomon, M.B.1
Lynch, G.P.2
-
23
-
-
0037720794
-
Effects of stimulation on certain quality characteristics of sheep carcasses
-
Reddy, K.A., Reddy, M.S., Jayavardhan, M., Reddy, K.S.: Effects of stimulation on certain quality characteristics of sheep carcasses. Indian J. Anim. Sci., 1991; 61: 912-914.
-
(1991)
Indian J. Anim. Sci.
, vol.61
, pp. 912-914
-
-
Reddy, K.A.1
Reddy, M.S.2
Jayavardhan, M.3
Reddy, K.S.4
-
24
-
-
0038058424
-
Effects of post-exsanguination ES on meat quality and palatability attributes of mutton
-
Mahajan, P., Panda, P.C.: Effects of post-exsanguination ES on meat quality and palatability attributes of mutton. Indian Food Packer, 1991; 45: 9-14.
-
(1991)
Indian Food Packer
, vol.45
, pp. 9-14
-
-
Mahajan, P.1
Panda, P.C.2
-
25
-
-
0030305256
-
Biophysical aspects of meat tenderness
-
Tornberg, E.: Biophysical aspects of meat tenderness. Meat Sci., 1996; 43: 175-191.
-
(1996)
Meat Sci.
, vol.43
, pp. 175-191
-
-
Tornberg, E.1
-
26
-
-
0038396838
-
Influence of electrical stunning on quality of mutton
-
Dani, N.P., Mahendrakar, N.S., Rajalakshmi, D., Dhanaraj, S.: Influence of electrical stunning on quality of mutton. Ind. J. Food Sci. Technol., 1983; 20: 165-168.
-
(1983)
Ind. J. Food Sci. Technol.
, vol.20
, pp. 165-168
-
-
Dani, N.P.1
Mahendrakar, N.S.2
Rajalakshmi, D.3
Dhanaraj, S.4
-
27
-
-
38249024832
-
ES during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in veal
-
Smulders, F.J.M., Eikelenboom, G., Lambooy, E., Logtestijn J.G.: ES during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in veal. Meat Sci., 1989; 26: 89-99.
-
(1989)
Meat Sci.
, vol.26
, pp. 89-99
-
-
Smulders, F.J.M.1
Eikelenboom, G.2
Lambooy, E.3
Logtestijn, J.G.4
-
28
-
-
0026550071
-
The effects of ES on beef tenderness, protease activity and myofibrillar protein fragmentation
-
Uytterhaegen, L., Claeys, E., Demeyer, D.: The effects of ES on beef tenderness, protease activity and myofibrillar protein fragmentation. Biochimie 1992; 74: 275-281.
-
(1992)
Biochimie
, vol.74
, pp. 275-281
-
-
Uytterhaegen, L.1
Claeys, E.2
Demeyer, D.3
-
29
-
-
38249042505
-
Effect of different types and locations of the electrode source of an extra low voltage ES system on beef quality
-
Solomon, M.B.: Effect of different types and locations of the electrode source of an extra low voltage ES system on beef quality. Meat Sci., 1986; 18: 217-224.
-
(1986)
Meat Sci.
, vol.18
, pp. 217-224
-
-
Solomon, M.B.1
-
30
-
-
0012821302
-
Tenderness improvement of the major muscles of the beef carcass by ES
-
McKeith, F.K., Savell, J.W., Smith G.C.: Tenderness improvement of the major muscles of the beef carcass by ES. J. Food Sci., 1981; 46: 1774-1778.
-
(1981)
J. Food Sci.
, vol.46
, pp. 1774-1778
-
-
McKeith, F.K.1
Savell, J.W.2
Smith, G.C.3
|