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Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fiber types

Journal of food science, Vol.51

Seideman S.C

Volltextzugriff (PDF)

Sensory qualities of meat

1986

Volltextzugriff (PDF)

Factors associated with tenderness in young beef

Meat science, 1987, Vol.20 (4), p.281-291

1987

Volltextzugriff (PDF)

The effects of sex condition, genotype and diet on bovine muscle fiber characteristics

Meat science, 1986, Vol.17 (1), p.55-72

1986

Volltextzugriff (PDF)

Factors associated with the tenderness of three bovine muscles

Journal of food science, 1988-03, Vol.53 (2), p.407-410

1988

Volltextzugriff (PDF)

The effect of sex condition and growth implants on bovine muscle fiber characteristics

Meat science, 1986, Vol.17 (2), p.79-95

1986

Volltextzugriff (PDF)

Effect of subcutaneous fat and high temperature conditioning on bovine meat tenderness

Meat science, 1988, Vol.23 (2), p.99-109

1988

Volltextzugriff (PDF)

Effect of chloride salts and antioxidants on sensory and storage traits of restructured beef steaks

Journal of food science, 1990-09, Vol.55 (5), p.1274-1277

1990

Volltextzugriff (PDF)

Effects of blade tenderization and proteolytic enzymes on restructured steaks from beef bullock chucks

Journal of food science, 1988-07, Vol.53 (4), p.1062-1064

1988

Volltextzugriff (PDF)

Effects of mechanically separated beef with various chloride salts in restructured beef steaks

Journal of food science, 1990-03, Vol.55 (2), p.342-345

1990

Volltextzugriff (PDF)

Microbiology of beef [vacuum] packaged in various gas atmospheres [Food spoilage organisms, meat quality]

Journal of food protection, 1979-03, Vol.42 (3), p.240-244

1979

Volltextzugriff (PDF)

The influence of muscle fiber size on tenderness in A-maturity heifers

Journal of food quality, 1988-01, Vol.11 (1), p.27-34

1988

Volltextzugriff (PDF)

Effect of feeding regimen and vacuum-packaged storage on sensory and physical properties of beef steaks [Cattle]

Journal of food protection, 1982-11, Vol.45 (13), p.1227-1232

1982

Volltextzugriff (PDF)

The effect of cookery on muscle proteins and meat palatability: a review

Journal of food quality, 1984-06, Vol.6 (4), p.291-314

1984

Volltextzugriff (PDF)

Physical and sensory characteristics of beef packaged in modified gas atmospheres

Journal of food protection, 1979-03, Vol.42 (3), p.233-239

1979

Volltextzugriff (PDF)

Extending beef bullock restructured steaks with soy protein, wheat gluten or mechanically separated beef

Journal of food science, 1986-09, Vol.51 (5), p.1169-1172

1986

Volltextzugriff (PDF)

The effect of carcass electrical stimulation on meat obtained from Bos indicus and Bos taurus cattle

Journal of food quality, 1988-01, Vol.10 (6), p.407-416

1988

Volltextzugriff (PDF)

Vacuum-packaged trimmings as a source for ground beef patties: changes during one year of frozen storage

Journal of food protection, 1985-03, Vol.48 (3), p.200-203

1985

Volltextzugriff (PDF)

Vacuum packaging versus modified atmosphere packaging of lamb loins

Journal of food protection, 1983, Vol.46 (1), p.47-51

1983

Volltextzugriff (PDF)

Utilization of spent fowl muscle in the manufacture of restructured steaks [Poultry meat]

Poultry science, 1982-06, Vol.61 (6), p.1087-1093

1982

Volltextzugriff (PDF)

Precooking and flake size effects on spent fowl restructured steaks

Journal of food protection, 1982, Vol.45 (1), p.38-41

1982

Volltextzugriff (PDF)

Physical and sensory properties of restructured beef steaks formulated with various flake sizes and mixing times

Journal of food protection, 1982-02, Vol.45 (2), p.127-131

1982

Volltextzugriff (PDF)

Effect of added wheat gluten and mixing time on physical and sensory properties of spent fowl restructured steaks [Poultry meats]

Journal of food protection, 1982-03, Vol.45 (4), p.297-300

1982

Volltextzugriff (PDF)

Physical, chemical and palatability traits of electrically stimulated, hot-boned, vacuum-packaged beef

Journal of food protection, 1979-08, Vol.42 (8), p.651-653

1979

Volltextzugriff (PDF)

Effect of comminution method and pressure on restructured beef steaks [Cooking characteristics, tenderness, flavor]

Journal of food protection, 1981-06, Vol.44 (6), p.425-429

1981

Volltextzugriff (PDF)

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Viande De Boeuf
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Beef
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Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fiber types

Sensory qualities of meat

Factors associated with tenderness in young beef

The effects of sex condition, genotype and diet on bovine muscle fiber characteristics

Factors associated with the tenderness of three bovine muscles

The effect of sex condition and growth implants on bovine muscle fiber characteristics

Effect of subcutaneous fat and high temperature conditioning on bovine meat tenderness

Effect of chloride salts and antioxidants on sensory and storage traits of restructured beef steaks

Effects of blade tenderization and proteolytic enzymes on restructured steaks from beef bullock chucks

Effects of mechanically separated beef with various chloride salts in restructured beef steaks

Microbiology of beef [vacuum] packaged in various gas atmospheres [Food spoilage organisms, meat quality]

The influence of muscle fiber size on tenderness in A-maturity heifers

Effect of feeding regimen and vacuum-packaged storage on sensory and physical properties of beef steaks [Cattle]

The effect of cookery on muscle proteins and meat palatability: a review

Physical and sensory characteristics of beef packaged in modified gas atmospheres

Extending beef bullock restructured steaks with soy protein, wheat gluten or mechanically separated beef

The effect of carcass electrical stimulation on meat obtained from Bos indicus and Bos taurus cattle

Vacuum-packaged trimmings as a source for ground beef patties: changes during one year of frozen storage

Vacuum packaging versus modified atmosphere packaging of lamb loins

Utilization of spent fowl muscle in the manufacture of restructured steaks [Poultry meat]

Precooking and flake size effects on spent fowl restructured steaks

Physical and sensory properties of restructured beef steaks formulated with various flake sizes and mixing times

Effect of added wheat gluten and mixing time on physical and sensory properties of spent fowl restructured steaks [Poultry meats]

Physical, chemical and palatability traits of electrically stimulated, hot-boned, vacuum-packaged beef

Effect of comminution method and pressure on restructured beef steaks [Cooking characteristics, tenderness, flavor]

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