ShareQUANTIFYING CHANGES IN TENDERNESS DURING STORAGE OF BEEF.
Author(s) : DRANSFIELD E., JONES R., MACFIE H.
Type of article: Article
Summary
MATHEMATICAL EQUATION GIVING THE EXPONENTIAL CHANGES OF MEAT TOUGHNESS DURING STORAGE AT A CONSTANT TEMPERATURE RANGING BETWEEN 273 AND 293K (0 AND 20 DEG C). TENDERNESS CHANGES ASSOCIATED WITH 5 K (5 DEG C) TEMPERATURE CHANGE CAN THEREFORE BE QUANTIFIED. THESE CHANGES ARE LINKED TO THE TYPE OF MUSCLE CONSIDERED. (Bull. bibliogr. CDIUPA, FR., 15, N5, -MAY 1981, 73, 155875.
Details
- Original title: QUANTIFYING CHANGES IN TENDERNESS DURING STORAGE OF BEEF.
- Record ID : 1982-0862
- Languages: English
- Source: Meat Sci. - vol. 5 - n. 2
- Publication date: 1981
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Tenderness; Calculation; Meat; Chilling; Beef; Ageing (meat)
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TENDERISING IN -M. LONGISSIMUS DORSI OF BEEF, V...
- Author(s) : DRANSFIELD E., JONES R.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 2
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CHANGES IN TENDERNESS DURING AGING OF VACUUM-PA...
- Author(s) : LANARI M. C., BEVILACQUA A. E., ZARITZKY N. E.
- Date : 1987
- Languages : English
- Source: J. Food Process. Preserv. - vol. 11 - n. 2
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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
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THE EFFECT OF CHILLING TEMPERATURE AND CARCASS ...
- Author(s) : HEINZE P. H., NAUDE R. T., RENSBURG A. J. J. van
- Date : 1986
- Languages : English
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EFFECT OF POSTMORTEM TIME AND TEMPERATURE ON BO...
- Author(s) : WU J., DUTSON T., CARPENTER Z.
- Date : 1982
- Languages : English
- Source: Meat Sci. - vol. 7 - n. 3
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