Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force

Meat Science

Volumn 82, Issue 4, 2009, Pages 425-431

  Karumendu, L U ^a,c   Ven, R van de ^d   Kerr, M J ^a   Lanza, M ^c   Hopkins, D L ^a,b  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b Sheep CRC   (Australia)

^c UNIVERSITY OF CATANIA   (Italy)

^d NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Ageing; Homogenization speed; Lamb; Myofibrillar fragmentation index; Particle size analysis; Shear force

Indexed keywords

OVIS ARIES;

EID: 67349140391     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.02.012     Document Type: Article

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