Volume 8; Issue 2

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Meat Science
Volume 8; Issue 2

Meat Science

Volume 8; Issue 2

1

The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures

Bendall, J.R., Restall, D.J.

Journal:

Year:

1983

Language:

english

File:

PDF, 1.09 MB

english, 1983

2

Comparison of chemical composition of meat determined at eight laboratories

Dransfield, E., Casey, J.C., Boccard, R., Touraille, C., Buchter, L., Hood, D.E., Joseph, R.L., Schon, I., Casteels, M., Cosentino, E., Tinbergen, B.J.

Journal:

Year:

1983

Language:

english

File:

PDF, 570 KB

english, 1983

3

Effects of low voltage electrical stimulation on mature cow carcasses: Part 1—Selected quality attributes of beef

Hawrysh, Z.J., Wolfe, F.H.

Journal:

Year:

1983

Language:

english

File:

PDF, 640 KB

english, 1983

4

Structural and palatability relationships in frozen ground beef patties as a function of freezing treatments and product formulation

Nusbaum, Robert P., Sebranek, Joseph G., Topel, David G., Rust, Robert E.

Journal:

Year:

1983

Language:

english

File:

PDF, 953 KB

english, 1983

5

An assessment of extracellular space measurements in post-mortem muscle

Currie, R.W., Wolfe, F.H.

Journal:

Year:

1983

Language:

english

File:

PDF, 577 KB

english, 1983