Publisher
Springer Science and Business Media LLC
Subject
Animal Science and Zoology,Food Animals
Reference68 articles.
1. Aldai, N., Murray, B. E., Oliván, M., Martínez, A., Troy, D. J., Osoro, K. and Nájera, A. I. 2006. The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls. Meat Science, 72, 486-495. https://doi.org/10.1016/j.meatsci.2005.08.016
2. American Meat Science Association (AMSA) 2016. Guidelines for cookery, sensory evaluation and instrumental tenderness measurements of meat. AMSA: National Livestock and Meat Board. Chicago.
3. Armstrong, R. B. and Phelps, R. O. 1984. Muscle fiber type composition of the rat hindlimb. American Journal of Anatomy, 171, 259-272. https://doi.org/10.1002/aja.1001710303
4. Aroeira, C. N., Torres Filho, R. de A., Fontes, P. R., Ramos, A. de L. S., Gomide, L. A. de M., Ladeira, M. M. and Ramos, E. M. 2017. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. Meat Science, 125, 16-21. https://doi.org/10.1016/j.meatsci.2016.11.010
5. Ashmore, C. R., Tompkins, G. and Doerr, L. 1972. Postnatal development of muscle fiber types in domestic animals. Journal of Animal Science, 34, 37-41. https://doi.org/10.2527/jas1972.34137x
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献