ShareEFFECT OF POSTMORTEM TIME AND TEMPERATURE ON BOVINE INTRAMUSCULAR COLLAGEN.
Author(s) : WU J., DUTSON T., CARPENTER Z.
Type of article: Article
Summary
STUDY OF THE DEVELOPMENT OF THE CONNECTIVE TISSUE OF BOVINE MEAT 12 TO 24 HRS POSTMORTEM AT TEMPERATURES OF 274 AND 310 K (1 AND 37 DEG C). RETICULATION OF COLLAGEN AND MEAT TENDERNESS. -(Bull. bibliogr. CDIUPA, FR., 16, N.11-12, 1982/11-12, 83, 173145.
Details
- Original title: EFFECT OF POSTMORTEM TIME AND TEMPERATURE ON BOVINE INTRAMUSCULAR COLLAGEN.
- Record ID : 1983-2196
- Languages: English
- Source: Meat Sci. - vol. 7 - n. 3
- Publication date: 1982
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Structure; Meat; Chilling; Beef; Ageing (meat); Organoleptic property; Collagen
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