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J-GLOBAL ID:201602216047159914   Reference number:16A1327606

浸漬液の違いが日本短角種牛肉のコラーゲン性状および酸化に及ぼす影響

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Volume: 87  Issue:Page: 157-163(J-STAGE)  Publication year: 2016 
JST Material Number: F0902B  ISSN: 1346-907X  CODEN: NICKA3  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Raw meat quality and treatments 
Reference (31):
  • Aktas N, Aksu MI, Kaya M. 2003. The effect of organic acid marinating on tenderness, cooking loss and bound water content of beef. Journal of Muscle Foods 14, 181-194.
  • Aktas N, Kaya M. 2001. The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. European Food Resarch Technology 213, 88-94.
  • Belew JB, Brooks JC, McKenna DR, Savell JW. 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Science 64, 507-512.
  • Burke RM, Monahan FJ. 2003. The tenderization of shin beef using a citrus juice marinade. Meat Science 63, 161-168.
  • Cross HR, Carpenter ZL, Smith GC. 1973. Effects of intramuscular collagen and elastin on bovine muscle tenderness. Journal of Food Science 38, 998-1003.
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