THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: MECHANICAL PROPERTIES

[1]  P. V. Harris,et al.  THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER‐HOLDING CAPACITY , 1972 .

[2]  P. V. Harris,et al.  A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS , 1972 .

[3]  P. V. Harris,et al.  THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT , 1972 .

[4]  P. V. Harris,et al.  EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON , 1971 .

[5]  R. Nakamura,et al.  EFFECTS OF PRE‐ AND POSTMORTEM GLYCOLYSIS ON POULTRY TENDERNESS , 1970 .

[6]  R. Cassens,et al.  Factors Affecting Collagen Solubility in Bovine Muscles , 1967 .

[7]  K. V. Gilbert,et al.  Shortening as a factor in meat ageing , 1967 .

[8]  T. Moran,et al.  Bread as a source of protein , 1967 .

[9]  J. Hill.  The Solubility of Intramuscular Collagen in Meat Animals of Various Ages , 1966 .

[10]  R. Cassens,et al.  Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter , 1965 .

[11]  R. Cassens,et al.  Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness , 1965 .

[12]  R. Cassens,et al.  Rigor mortis pattern of skeletal muscle and sarcomere length of the myofibril. , 1965, Biochimica et biophysica acta.

[13]  C. Hagyard,et al.  A cold shortening effect in beef muscles , 1963 .

[14]  F. Deatherage,et al.  CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEAT , 1960 .

[15]  R. H. Locker.  DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEF , 1960 .

[16]  R HAMM,et al.  Biochemistry of meat hydration. , 1960, Advances in food research.

[17]  R. Hamm.  Über die Mineralstoffe des Säugetiermuskels , 1958 .

[18]  R. Hamm.  Zur Biochemie der Fleischsalzung , 1958 .