Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in Turkeys
- 1 September 1968
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 33 (5), 450-452
- https://doi.org/10.1111/j.1365-2621.1968.tb03652.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960