STUDIES ON ENZYMATIC TENDERIZATION OF MEAT. III. HISTOLOGICAL AND PANEL ANALYSES OF ENZYME PREPARATIONS FROM THREE DISTINCT SOURCESa
- 1 September 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (5), 423-438
- https://doi.org/10.1111/j.1365-2621.1958.tb17590.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- VARIATIONS IN TENDERNESS WITHIN THREE MUSCLES FROM BEEF ROUND a,b,cJournal of Food Science, 1958
- STUDIES ON ENZYMATIC TENDERIZATION OF MEAT. II. PANEL AND HISTOLOGICAL ANALYSES OF MEAT TREATED WITH LIQUID TENDERIZERS CONTAINING PAPAINaJournal of Food Science, 1958
- Studies on porcine elastase and proelastaseArchives of Biochemistry and Biophysics, 1957
- THE STAINING OF COLLAGEN WITH ELASTIC TISSUE STAINSJournal of Histochemistry & Cytochemistry, 1957
- The sarcolemma and fibrous envelope of striated muscles in beefExperimental Cell Research, 1956
- Studies on protein hydrolysis. IV.—Further Observations on the Taste of Enzymic Protein HydrolysatesJournal of the Science of Food and Agriculture, 1956
- MEAT TENDERIZATION. II. FACTORS AFFECTING THE TENDERIZATION OF BEEF BY PAPAINaJournal of Food Science, 1956
- Zur Frage der künstlichen Fleischreifung mit papainhaltigen PräparatenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1955
- STUDIES ON ENZYMATIC TENDERIZATION OF MEAT. I. BASIC TECHNIQUE AND HISTOLOGICAL OBSERVATIONS OF ENZYMATIC ACTIONa, bJournal of Food Science, 1955
- The isometric length‐tension diagram of isolated skeletal muscle fibers of the frogJournal of Cellular and Comparative Physiology, 1940