The impact of homogenizer type and speed on the determination of myofibrillar fragmentation

Meat Science

Volumn 67, Issue 4, 2004, Pages 705-710

  Hopkins, D L ^a   Martin, L ^a   Gilmour, A R ^b  

^a NSW AGRICULTURE   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Homogenization; Muscle; Myofibrils; Ovine; Proteolysis

Indexed keywords

HOMOGENIZATION; MYOFIBRILS; OVINE; PROTEOLYSIS;

AGING OF MATERIALS; DEGRADATION; FOOD PROCESSING; MUSCLE; PROTEINS; TURBIDITY;

MEATS;

OVIS;

EID: 1842427504     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.01.011     Document Type: Article

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