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A PHYSICAL METHOD TO INCREASE TENDERNESS IN LAMB CARCASSES

1972; Wiley; Volume: 37; Issue: 1 Linguagem: Inglês

10.1111/j.1365-2621.1972.tb03401.x

1750-3841

EVELYN QUARRIER, Z. L. CARPENTER, G. C. Smith,

Meat and Animal Product Quality

Journal of Food ScienceVolume 37, Issue 1 p. 130-131 A PHYSICAL METHOD TO INCREASE TENDERNESS IN LAMB CARCASSES EVELYN QUARRIER, EVELYN QUARRIER Dept. of Animal Science, Meats & Meat Chemistry Section Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843Search for more papers by this authorZ. L. CARPENTER, Z. L. CARPENTER Dept. of Animal Science, Meats & Meat Chemistry Section Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843Search for more papers by this authorG. C. SMITH, G. C. SMITH Dept. of Animal Science, Meats & Meat Chemistry Section Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843Search for more papers by this author EVELYN QUARRIER, EVELYN QUARRIER Dept. of Animal Science, Meats & Meat Chemistry Section Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843Search for more papers by this authorZ. L. CARPENTER, Z. L. CARPENTER Dept. of Animal Science, Meats & Meat Chemistry Section Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843Search for more papers by this authorG. C. SMITH, G. C. SMITH Dept. of Animal Science, Meats & Meat Chemistry Section Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843Search for more papers by this author First published: January 1972 https://doi.org/10.1111/j.1365-2621.1972.tb03401.xCitations: 32 T.A. 9378. Texas Agricultural Experiment Station. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References Guenther, W.C. 1964. “ Analysis of Variance.” Prentice-Hall Inc., Englewood Cliffs, N.J . Google Scholar Herring, H.K., Cassens, R.G. and Briskey, E.J. 1965. Further studies on bovine muscle tenderness as influenced by carcass position, sarcomere length and fiber diameter. J. Food Sci. 30: 1049. 10.1111/j.1365-2621.1965.tb01885.x Web of Science®Google Scholar Herring, H.K., Cassens, R.G., Suess, G.G., Brun-gardt, V.H. and Briskey, E.J. 1967. Tenderness and associated characteristics of stretched and contracted bovine muscle. J. Food Sci. 32: 317. 10.1111/j.1365-2621.1967.tb01321_32_3.x Google Scholar Hostetler, R.L., Landmann, W.A., Link, B.A. and Fitzhugh, H.A. Jr. 1970. Influence of carcass position during rigor mortis on tenderness of beef muscles: Comparison of two treatments. J. Animal Sci. 31: 47. 10.2527/jas1970.31147x Web of Science®Google Scholar Locker, R.H. 1960. Degree of muscle contraction as a factor in tenderness of beef. Food Res. 25: 304. 10.1111/j.1365-2621.1960.tb00335.x Google Scholar Marsh, B.B. and Leet, N.G. 1966. Studies in meat tenderness. 3. The effects of cold shortening on tenderness. J. Food Sci. 31: 450. 10.1111/j.1365-2621.1966.tb00520.x Web of Science®Google Scholar McCrae, S.E., Seccombe, G.G., Marsh, B.B. and Carse, W.A. 1971. Studies in meat tenderness, 9. The tenderness of various lamb muscles in relation to their skeletal restraint and delay before freezing. J. Food Sci. 36: 566. 10.1111/j.1365-2621.1971.tb15130.x Web of Science®Google Scholar Orts, F.A., Smith, G.C. and Hostetler, R.L. 1971. Texas A&M tenderstretch. Tex. Agr. Ext. Svc. Bull. L-1003. Google Scholar Smith, G.C., Arango, T.C. and Carpenter, Z.L. 1971. Effects of physical and mechanical treatments on the tenderness of the beef longissimus. J. Food Sci. 36: 445. 10.1111/j.1365-2621.1971.tb06384.x Web of Science®Google Scholar Citing Literature Volume37, Issue1January 1972Pages 130-131 ReferencesRelatedInformation