Comparison of some properties of beef from animals homozygous or heterozygous for muscular hypertrophy
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference15 articles.
1. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
2. CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION
3. A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON
4. Comparison of some properties of meat from normal steers and steers heterozygous for muscular hypertrophy
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1. Effect of breed body size and the muscular hypertrophy gene in the production and carcass traits of concentrate-finished yearling bulls1;Journal of Animal Science;2010-04-01
2. Correlation between carcass conformation and fat cover degree, and muscle fatty acid profile of yearling bulls depending on breed and mh-genotype;Livestock Science;2007-04
3. Activity of cathepsins during beef aging related to mutations in the myostatin gene;Journal of the Science of Food and Agriculture;2006
4. Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls;Meat Science;2004-12
5. Perimysial collagen crosslinking in Belgian Blue double-muscled cattle;Food Chemistry;2002-05
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