A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness

Author:

Chun C.K.Y.,Wu W.,Welter A.A.,O'Quinn T.G.,Magnin-Bissel G.,Boyle D.L.,Chao M.D.

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Development of a lexicon for beef flavor in intact muscle;Adhikari;Journal of Sensory Studies,2011

2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;AMSA,2015

3. Profile of biochemical traits influencing tenderness of muscles from the beef round;Anderson;Meat Science,2012

4. Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef;Anderson;Meat Science,2012

5. Quantitative determination of collagen cross-links;Avery,2009

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