Muscle transcriptomic analyses in Angus cattle with divergent tenderness-Reference-Cited by-同舟云学术

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Muscle transcriptomic analyses in Angus cattle with divergent tenderness

Published:2011-09-07 Issue:4 Volume:39 Page:4185-4193
ISSN:0301-4851
Container-title:Molecular Biology Reports
language:en
Short-container-title:Mol Biol Rep

Author:

Zhao Chunping,Tian Fei,Yu Ying,Luo Juan,Hu Qiong,Bequette Brian J.,Baldwin VI Ransom L.,Liu George,Zan Linsen,Scott Updike M.,Song Jiuzhou

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Molecular Biology,General Medicine

Link

http://link.springer.com/content/pdf/10.1007/s11033-011-1203-6.pdf

Reference59 articles.

1. Boleman SJ, Boleman SL, Miller RK, Taylor JF, Cross HR, Wheeler TL, Koohmaraie M, Shackelford SD, Miller MF, West RL, Johnson DD, Savell JW (1997) Consumer evaluation of beef of known categories of tenderness. J Anim Sci 75:1521–1524

2. Goodson KJ, Morgan WW, Reagan JO, Gwartney BL, Courington SM, Wise JW, Savell JW (2002) Beef customer satisfaction: factors affecting consumer evaluations of clod steaks. J Anim Sci 80:401–408

3. Brady DE (1937) A study of the factors influencing tenderness and texture of beef. J Anim Sci 1937:246–250

4. Hertzman C, Olsson U, Tornberg E (1993) The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles. Meat Sci 35:119–141

5. Minks D, Stringer WC (1972) The influence of aging beef in vacuum. J Food Sci 37:736–738

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