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STRUCTURAL AND OTHER ASPECTS OF MEAT TENDERNESS

 

作者: P.V. HARRIS,  

 

期刊: Journal of Texture Studies  （WILEY Available online 1976）
卷期: Volume 7, issue 1  

页码: 49-63

 

ISSN:0022-4901

 

年代: 1976

 

DOI:10.1111/j.1745-4603.1976.tb01381.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

ABSTRACTThis review summarizes the present knowledge of meat structure and factors affecting its mechanical strength. Methods used to assess mechanical strength are discussed in relation to (a) ability to discriminate between the strength of the different structural components of meat, and (b) ability to reflect organoleptic tenderness.

 

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