Effects of Postmortem Time of Calcium Chloride Injection on Beef Tenderness and Drip, Cooking, and Total Loss (Unknown)
- New search for: Boleman, S. J.
- New search for: Boleman, S. L.
- New search for: Bidner, T. D.
- New search for: McMillin, K. W.
- New search for: Boleman, S. J.
- New search for: Boleman, S. L.
- New search for: Bidner, T. D.
- New search for: McMillin, K. W.
In:
MEAT SCIENCE
;
39
, 1
;
35
;
1995
-
ISSN:
- Article (Journal) / Print
-
Title:Effects of Postmortem Time of Calcium Chloride Injection on Beef Tenderness and Drip, Cooking, and Total Loss
-
Contributors:Boleman, S. J. ( author ) / Boleman, S. L. ( author ) / Bidner, T. D. ( author ) / McMillin, K. W. ( author )
-
Published in:MEAT SCIENCE ; 39, 1 ; 35
-
Publisher:
-
Publication date:1995-01-01
-
Size:35 pages
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:Unknown
- New search for: 641.36
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 641.36 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 39, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
Effects of Gamma Irradiation on the Distribution of Calcium Ions in Grass Shrimp (Phenaeus monodon F.) MuscleYang, J.-S. et al. | 1995
- 9
-
Influence of Processing Temperature on the Formation of Biogenic Amines in Dry SausagesMaijala, R. et al. | 1995
- 23
-
Rheological Changes during Isothermal Holding of Salted Beef HomogenatesTorley, P.J. et al. | 1995
- 35
-
Effects of Postmortem Time of Calcium Chloride Injection on Beef Tenderness and Drip, Cooking, and Total LossBoleman, S.J. et al. | 1995
- 43
-
Differences of Post-Mortem ATP Turnover in Skeletal Muscle of Normal and Heterozygote Malignant-Hyperthermia Pigs: Comparison of 31)P-NMR and Analytical Biochemical MeasurementsMoesgaard, B. et al. | 1995
- 59
-
Physical and Sensory Characteristics of Najdi-Camel MeatDawood, A.A. et al. | 1995
- 71
-
Nutrient Composition of Najdi-Camel MeatDawood, A.A. et al. | 1995
- 79
-
Comparison of Some Components of Pigs Kept in Natural (Free-Range) and Large-Scale ConditionsDworschák, E. et al. | 1995
- 87
-
Relationship Between USDA and Japanese Beef GradesHarris, J.J. et al. | 1995
- 97
-
Rheological Parameters as Predictors of Protein Functionality: A Model Study Using Myofibrils of Different Fibre-Type CompositionEgelandsdal, B. et al. | 1995
- 113
-
Sugar-Beet Pulp as an Alternative Ingredient of Barley in Rabbit Diets and its Effect on Rabbit MeatCobos, A. et al. | 1995
- 123
-
Sex-Specific Identification of Raw Meat from Cattle, Buffalo, Sheep and GoatAppa Rao, K. B. C. / Kesava Rao, V. / Kowale, B. N. / Totey, S. M. et al. | 1995
- 123
-
Sex-Specific Identifica1ion of Raw Meat from Cattle, Buffalo, Sheep and GoatAppa Rao, K.B.C. et al. | 1995
- 127
-
Structural Weakening of Intramuscular Connective Tissue during Conditioning of BeefNishimura, T. et al. | 1995
- 135
-
Structural Weakening of Intramuscular Connective Tissue during Post Mortem Ageing of Chicken Semitendinosus MuscleLiu, A. et al. | 1995
- 143
-
Sensory Evaluation of Beet-Flavor-Intensity, Tenderness, and Juiciness among Major MusclesCarmack, C.F. et al. | 1995
- 143
-
Sensory Evaluation of Beef-Flavor-Intensity, Tenderness, and Juiciness among Major MusclesCarmack, C. F. / Kastner, C. L. / Dikeman, M. E. / Schwenke, J. R. et al. | 1995
- 149
-
Microbial Growth and Biochemical Changes on Naturally Contaminated Chilled-Beef Subcutaneous Adipose Tissue Stored AerobicallyLasta, J.A. et al. | 1995
-
Obituary: RONALD HARRY LOCKER (1927-1994)Davey, L. et al. | 1995