Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds-Reference-Cited by-同舟云学术

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Published:2011-01 Issue:1 Volume:87 Page:61-65
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Christensen Mette,Ertbjerg Per,Failla Sebastiana,Sañudo Carlos,Richardson R. Ian,Nute Geoff R.,Olleta José L.,Panea Begoña,Albertí Pere,Juárez Manuel,Hocquette Jean-François,Williams John L.

Publisher

Elsevier BV

Subject

Food Science

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3. Influence of production system on carcass characteristics of F1 Wagyu×Angus steers and heifers;Barker;Meat Science,1995

4. Prediction of breeding values for tenderness of market animals from measurements on bulls;Barkhouse;Journal of Animal Science,1996

5. Tenderization of beef by lactic acid injected at different times post mortem;Berge;Meat Science,2001

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