Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content-Reference-Cited by-同舟云学术

Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content

Published:2016-04 Issue: Volume:114 Page:8-17
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

McGilchrist P.,Greenwood P.L.,Pethick D.W.,Gardner G.E.

Funder

Australian Cooperative Research Centre for Beef Genetic Technologies

Murdoch University

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

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5. Some properties of the fibrillar proteins of normal and watery pork muscle;Bendall;Journal of Food Science,1962

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