PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS

Journal of Food Science

Volumn 42, Issue 1, 1977, Pages 132-135

  BOUTON, P E ^a   FORD, A L ^a   HARRIS, P V ^a   MACFARLANE, J J ^a   O'SHEA, J M ^a  

^a FOOD SCIENCE AUSTRALIA   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985166074     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb01235.x     Document Type: Article

References (13)

1. A comparison of some objective methods used to assess meat tenderness
2. A comparison of the effects of some post‐slaughter treatments on the tenderness of beef
3. Shortening as a factor in meat ageing
4. Reversible pressure‐temperature denaturation of chymotrypsinogen
5. The effects of pressure on F‐G transformation of actin
6. On the stabiiitv of myosin filaments
7. Studies on the toughness of meat and its origin
8. Degree of muscular contraction as a factor in tenderness of beef
9. Pre‐rigor pressurization of muscle: Effects on pH, shear value and taste panel assessment
10. Some observations pertaining to tenderness of meat
11. Studies in meat tenderness 3. The effects of cold shortening on tenderness
12. The determination ok the amount of connective tissue in meat
13. Collagen fibre arrangement in intramuscular connective tissue. Changes associated with muscle shortening and their possible relevance to raw meat toughness measurements