Muscle fibre type and meat quality

Author:

Klont R.E.,Brocks L.,Eikelenboom G.

Publisher

Elsevier BV

Subject

Food Science

Reference74 articles.

1. Distribution of blood flow in muscles of miniature swine during exercise;Armstrong;Journal of Applied Physiology,1987

2. Comparative aspects of muscle after types in different species;Ashmore;Experimental Neurology,1971

3. Biochemical studies on the discolouration of fresh meat;Atkinson;Journal of Food Technology,1973

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

5. Regional variations of muscle fibre characteristics in m. semitendinosus of growing cattle;Brandstetter;Journal of Muscle Research and Cell Motility,1997

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