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September 1, 1980Journal of Food Science

Effect of Pressurization of Pre‐rigor Beef Muscles on Protein Quality

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Authors

EEE. A. ElgasimOregon State UniversityWKW. H. KennickOregon State University

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Elgasim et al. (1980) studied this question.

synapsesocial.com/papers/6a971891672df19136a6ea23https://doi.org/10.1111/j.1365-2621.1980.tb06501.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effects of pressure on actomyosin systems1969 · 49 citations
  2. 2INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE1977 · 13 citations