References
- Ashie , I. N. A. and Simpson , B. K. 1998 . Effects of pressurization and refrigerated storage on microstructure offish muscle tissue . J. Muscle Foods , 9 : 193 – 193 .
- Suzuki , A. , Watanabe , M. , Ikeuchi , Y. , Saito , M. and Takahashi , K. 1993 . Effects of high-pressure treatment on the ultrastructure and thennal behaviour of beef intramuscular collagen . Meat Sci. , 35 : 17 – 17 .
- Bouton , P. E. , Harris , P. V. , Macfarlane , J. J. and O'Shea , J. M. 1978 . Pressure-heat treatment of meat: effect on connective tissue . J. Food Sci. , 43 : 301 – 301 .
- Homma , N. , Ikeuchi , Y. and Suzuki , A. 1995 . Levels of calpain and calpastatin in meat subjected to high pressure . Meat Sci. , 41 : 251 – 251 .
- Jung , S. , de Lamballerie-Anton , M. and Ghoul , M. 1998 . “ High pressure improvement of the meat ageing enzymes activity ” . In High Pressure Food Science, Bioscience and Chemistry Edited by: Isaacs , Neil S. pp. 295 – 303 .
- Bouton , P. E. , Ford , A. L. , Harris , P. V. , Macfarlane , J. J. and OShea , J. M. 1977 . Pressure-heat treatment of postrigor muscle: effects on tenderness . J. Food Sci. , 42 : 132 – 132 .
- Bouton , P. E. , Harris , P. V. and Macfarlane , J. J. 1980 . Pressure-heat treatments of meat: effect of prior aging treatments on shear properties . J. Food Sci. , 45 : 276 – 276 .
- Beilken , S. L. , Macfarlane , J. J. and Jones , P. N. 1990 . Effect of high pressure during heat treatment on the Warner-bratzler shear force values of selected beef muscles . J. Food Sci. , 55 : 15 – 15 .
- Elgasim , E. A. and Kennick , W. H. 1982 . Effect of high pressure on meat microstructure . Food Microstructure , 1 : 75 – 75 .
- Suzuki , A. , Kim , K. , Homma , N. , Ikeuchi , Y. and Saito , M. 1992 . “ Acceleration of meat conditioning by high pressure treatment ” . pp. 219 – 221 . Colloque ZNSERMIJohn Libbey Eurotext Ltd. .
- Macfarlane , J. J. , McKenzie , I. J. and Turner , R. H. 1980 . Pressure treatment of meat: effects on thermal transitions and shear values . Meat Sci. , 5 : 307 – 307 .
- Lepetit , J. , Sali , P. and Ouali , A. 1986 . Post-mortem evolution of rheological properties of the myofibrillar structure . Meat Sci. , 16 : 161 – 161 .
- Kennick , W. H. , Elgasim , E. A. , Holmes , Z. A. and Meyer , P. F. 1980 . The effects of pressurisation of pre-rigor muscle on post-rigor meat characteristics . Meal Sci. , 4 : 33 – 40 .