Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods-Reference-Cited by-同舟云学术

Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods

Published:2020-02 Issue: Volume:160 Page:107955
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Aroeira Carolina N.,Torres Filho Robledo A.,Fontes Paulo Rogério,Ramos Alcinéia L.S.,Contreras Castillo Carmen Josefina,Hopkins David L.,Ramos Eduardo M.

Funder

Fundação de Amparo e Pesquisa de Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Fragmentation index of raw muscle as a tenderness predictor of steaks from USDA commercial and utility carcasses;Calkins;Journal of Food Science,1980