A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS
1972; Wiley; Volume: 37; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1972.tb05820.x
ISSN1750-3841
Autores Tópico(s)Collagen: Extraction and Characterization
ResumoJournal of Food ScienceVolume 37, Issue 2 p. 218-221 A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS P. E. BOUTON, P. E. BOUTON CSIRO Div. of Food Research, Meat Research Lab., P.O. Box 12, Cannon Hill, Queensland, Australia 4170Search for more papers by this authorP. V. HARRIS, P. V. HARRIS CSIRO Div. of Food Research, Meat Research Lab., P.O. Box 12, Cannon Hill, Queensland, Australia 4170Search for more papers by this author P. E. BOUTON, P. E. BOUTON CSIRO Div. of Food Research, Meat Research Lab., P.O. Box 12, Cannon Hill, Queensland, Australia 4170Search for more papers by this authorP. V. HARRIS, P. V. HARRIS CSIRO Div. of Food Research, Meat Research Lab., P.O. Box 12, Cannon Hill, Queensland, Australia 4170Search for more papers by this author First published: March 1972 https://doi.org/10.1111/j.1365-2621.1972.tb05820.xCitations: 146 This work was supported in part by funds from the Australian Meat Research Committee. The expert technical assistance of Miss Denise Lehmann and advice on statistical presentation of Dr. R.I. Baxter is gratefully acknowledged. 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 References Bouton, P.E. and Harris, P.V. 1972a. Effects of cooking temperature and time on some mechanical properties of meat. J. Food Sci. 37 (In Press). 10.1111/j.1365-2621.1972.tb03404.x Web of Science®Google Scholar Bouton, P.E. and Harris, P.V. 1972b. 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