Back to search

Correlations between physicochemical and organoleptic characteristics of Lamb L. dorsi muscle

Data up to Jan 2025

Published1977
Citations10
References22

Total Citations Per Year

Abstract

References (22)

Advances in Food Research

1948 • 914 citations

A cold shortening effect in beef muscles

1963 • 575 citations

The Solubility of Intramuscular Collagen in Meat Animals of Various Ages

1966 • 520 citations

Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter

1965 • 247 citations

Histological Techniques

1976 • 199 citations

Age‐Associated Changes in Muscle Composition. The Isolation and Properties of a Collagenous Residue from Bovine Musclea

1963 • 163 citations

Tenderness of Beef..

1962 • 82 citations

Influence of Marbling and Animal Age on Factors Associated with Beef Quality4

1962 • 69 citations

Factors Affecting Tenderness During Heating of Meat

1973 • 56 citations

Beef Flavor, Identification of Some Beef Flavor Precursors

1962 • 55 citations

Quantitative Estimations of Myoglobin and Hemoglobin in Beef Muscle Extracts

1960 • 53 citations

Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,b

1964 • 38 citations

Residual glycogen at high ultimate pH in horse muscle

1955 • 29 citations

Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cookinga

1964 • 27 citations

A Method for Determining Press Fluid in Cooked Beef

1963 • 27 citations

BOVINE MUSCLE TENDERNESS AS RELATED TO PROTEIN SOLUBILITY

1971 • 25 citations

Factors Influencing Quality in Pork A. Histological Observationsa,b

1963 • 24 citations

Biochemical Factors Affecting Beef Tenderness

1967 • 23 citations

CHANGES IN HVDRATION AND CHARGES OF MUFCLE PROTEINS, DURING FREEZE‐DEHYDRATION OF MEATa

1960 • 22 citations

Systematic procedure for the fractionation of muscle protein, with particular reference to biochemical evaluation of meat quality.

1974 • 16 citations

Stress during Growth. II. Effects on Palatability and Cooking Characteristics of Lamb Meat

1963 • 15 citations

Statistical Methods in Food Research

1954 • 11 citations

Cited By (0)

Loading...