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2. C. Fornieri, I. R Ronchetti, A. C. Edman, and M. Sjostrom, "Contribution of Cryotechniques to the Study of Elastin Ultrastructure," Journal of Microscopy (Oxford) 126, 97 (1982).

3. M. Morocutti, M. Raspanti, R Govoni, A. Kadar, and A. Rug-geri, "Ultrastructural Aspects of Freeze-Fractured and Etched Elastin," Connective Tissue Research 18, 55 (1988).

4. H. R. Cross, G. C. Smith, and Z. L. Carpenter, "Quantitative Isolation and Partial Characterization of Elastin in Bovine Muscle Tissue," Journal of Agricultural and Food Chemistry 21, 716(1973).

5. J. A. Foster "Elastin Structure and Biosynthesis: An Overview," in, Structural and Contractile Proteins. Part A. Extracellular Matrix, L. W. Cunningham and D. W. Frederiksen, eds. Academic Press, New York, 1982, pp. 559-570.

6. J. R. Bendall, "The Elastin Content of Various Muscles of Beef Animals," Journal of the Science of Food and Agriculture 18, 553 (1967).

7. S. Kanoh, T. Suzuki, K. Maeyama, T. Takewa, S. Watabe, and K. Hashimoto, "Comparative Studies on Ordinary and Dark Muscles of Tuna Fish," Bulletin of the Japanese Society of Scientific Fisheries (NIHON SUISAN GAEFFAI-SHI) 52(10), 1807 (1986).

8. J. N. Manning, P. F. Davis, N. S. Greenhill, A. J. Sigley, "Salt Soluble Cross-linked Elastin: Formation and Composition of Fibers," Connective Tissue Research 13(4), 313 (1985).

9. R. P. Mecham and G. Lange, "Measurement by Radioimmunoassay of Soluble Elastins from Different Animal Species," Connective Tissue Research 7, 247 (1980).

10. H. J. Swatland, "Fiber-Optic Reflectance and Autofluorescence of Bovine Elastin and Differences between Intramuscular and Extramuscular Tendon," Journal of Animal Science 65, 158 (1987).

11. A. M. Pearson and F. W. Tauber, Processed Meats, AVI Publishing Co., Inc., Westport, Conn. 1984.

12. P. P. Purslow, "The Physical Basis of Meat Texture: Observations on the Fracture Behavior of Cooked Bovine M. Semiden-dinosus," Meat Science 12, 39 (1985).

13. H. R. Cross, Z. L. Carpenter, and G. C. Smith, "Effects of Intramuscular Collagen and Elastin on Bovine Muscle Tenderness," Food Science 38, 998 (1973).

Rudy R. Lin

Swift-Eckrich, Inc.

Downers Grove, Illinois

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