THE VARIATION IN TENDERNESS IN THE LONGISSIMUS DORSI MUSCLE OF PORK

被引：0
|
作者：
WEIR, CE
机构：
来源：
FOOD TECHNOLOGY | 1953年 / 7卷 / 12期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：500 / 501
页数：2
相关论文
共 50 条
  • [21] Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi
    Luchiari-Filho, A.
    Macedo, R. P.
    Pereira, A. S. C.
    e Silva, S. da L.
    Leme, P. R.
    Feitoza, G. F.
    JOURNAL OF ANIMAL SCIENCE, 2004, 82 : 16 - 16
  • [22] Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi
    Luchiari-Filho, A.
    Maced, R. P.
    Pereira, A. S. C.
    e Silva, S. da L.
    Leme, P. R.
    Feitoza, G. F.
    POULTRY SCIENCE, 2004, 83 : 16 - 16
  • [23] Muscle architecture of the equine longissimus dorsi muscle
    Von Scheven, C.
    Weller, R.
    Payne, R.
    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY, 2006, 143 (04): : S75 - S76
  • [24] Effect of freezing-thawing process on some quality aspects of pork Longissimus dorsi muscle
    Gambuteanu, Corina
    Patrascu, Livia
    Alexe, Petru
    ROMANIAN BIOTECHNOLOGICAL LETTERS, 2014, 19 (01): : 8916 - 8924
  • [25] THE INFLUENCE OF ANATOMICAL LOCATION WITHIN THE LONGISSIMUS DORSI MUSCLE ON OVERALL TENDERNESS AND ON THE CONCENTRATION AND SOLUBILITY OF INTRAMUSCULAR COLLAGEN
    JEREMIAH, LE
    MURRAY, AC
    CANADIAN JOURNAL OF ANIMAL SCIENCE, 1984, 64 (04) : 1045 - 1047
  • [26] RELATIVE VALUE OF LONGISSIMUS DORSI MUSCLE AREA AT 8 DIFFERENT LOCATIONS IN PORK CARCASS EVALUATION
    KLINE, EA
    GOLL, DE
    JOURNAL OF ANIMAL SCIENCE, 1964, 23 (02) : 414 - &
  • [27] The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle
    Hwang, IH
    Thompson, JM
    MEAT SCIENCE, 2001, 58 (02) : 135 - 144
  • [28] The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
    Xu, Yang
    Huang, Ji-Chao
    Huang, Ming
    Xu, Bao-Cai
    Zhou, Guang-Hong
    JOURNAL OF FOOD SCIENCE, 2012, 77 (01) : C27 - C32
  • [29] Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality
    Polak, T.
    Dosler, D.
    Zlender, B.
    Gasperlin, L.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (02) : 504 - 513
  • [30] EFFECT OF TEMPERATURE ON DRIP, DENATURATION AND EXTRACELLULAR-SPACE OF PORK LONGISSIMUS-DORSI MUSCLE
    PENNY, IF
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (04) : 329 - 338
12345