The effect on tenderness of super tenderstretching

Asian-Australasian Journal of Animal Sciences

Volumn 13, Issue SUPPL. C, 2000, Pages 240-

  Hopkins, D L ^a   Littlefield, P J ^a   Thompson, J M ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044521400     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (3)

1. Bouton, P. E., P. V. Harris, W. R. Shorthose and R. I. Baxter. 1973. A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton. J. Food Sci. 38:932.
2. Eikelenboom, G., V. M. H. Barnier, A. H. Hoving-Bolink, F. J. M. Smulders and J. Culioli. 1998. Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests. Meat Science. 49:89.
3. Herring, H. K., R. G. Cassens, G. G. Suess, V. H. Brungardt and E. J. Briskey. 1967. Tenderness and associated characteristics of stretched and contracted bovine muscles. J. Food Sci. 32:317.