Effect of post‐rigor muscle length on the texture of meat

Journal of the Science of Food and Agriculture

Volumn 27, Issue 5, 1976, Pages 483-486

  Dransfield, Eric ^a   Rhodes, Douglas N ^a  

^a Arc Meat Research Institute ^*  (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986812444     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740270516     Document Type: Article

References (9)

1. A cold shortening effect in beef muscles
2. Mechanical strength of raw beef from cold-shortened muscles
3. MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast Beef
4. The tenderising effect of a muscle proteinase on beef
5. Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging