ShareINFLUENCE OF POST MORTEM AGING PERIOD ON THE FRAGMENTATION INDEX OF BOVINE LONGISSIMUS MUSCLE.
Author(s) : COLE A. B. Jr, DAVIS G. W.
Type of article: Article
Summary
TEST ON THE CORRELATION OF THE FRAGMENTATION INDEX AND SHEAR STRESS RESISTANCE OF COOKED BEEF STEAKS, FROM LONGISSIMUS DORSI, SUBJECTED TO RIPENING FOR 60, 120, 180, OR 240 HRS AT 275K (2 DEGC). IT IS POSSIBLE TO PREDICT THE TENDERNESS OF BEEF FROM THE FRAGMENTATION INDEX MEASURED AFTER 60 HR RIPENING.
Details
- Original title: INFLUENCE OF POST MORTEM AGING PERIOD ON THE FRAGMENTATION INDEX OF BOVINE LONGISSIMUS MUSCLE.
- Record ID : 1982-1599
- Languages: English
- Publication date: 1981
- Source: Source: J. Food Sci.
vol. 46; n. 2; 644-645; 2 tabl.; 17 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Measurement; Meat; Chilling; Beef; Organoleptic property
-
RELATION BETWEEN AGED CATTLE MEAT TENDERNESS AN...
- Author(s) : ZASTAWA B.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 3
View record
-
IMMUNOCHEMICAL INDEX FOR BEEF AGING.
- Author(s) : WISMER-PEDERSEN J., WEBER A.
- Date : 1987/03
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 3
View record
-
MORPHOLOGICAL CHANGES IN BEEF MUSCULATURE DURIN...
- Author(s) : KATSARAS K., TETZLAFF G., BUDRAS K. D.
- Date : 1984/10
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 10
View record
-
EFFECT OF CHILLING, AGING AND PROCESSING ON BEE...
- Author(s) : HONIKEL K. O.
- Date : 1988
- Languages : German
- Source: Tierz.tag. Rindfleischprod.-Rindfleischvermarkt, Irdning - 1988.05.18; 73-88; 8 fig.
View record
-
EFFECT OF PRECHILL REMOVAL OF KIDNEY FAT ON YOU...
- Author(s) : SMITH S. H.
- Date : 1989
- Languages : English
- Source: Ital. J. Food Sci. - vol. 54 - n. 6
View record