The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls-Reference-Cited by-同舟云学术

The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls

Published:2018-03-26 Issue:6 Volume:42 Page:e13619
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Onopiuk Anna¹^ORCID,Półtorak Andrzej¹,Wierzbicka Agnieszka¹

Affiliation:

1. Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; Warsaw 02-776 Poland

Funder

European Regional Development Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13619/fullpdf

Reference49 articles.

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2. Disparity of dietary effects on collagen characteristics and toughness between two beef muscles;Archile-Contreras;Meat Science,2010

3. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation;Balan;Meat Science,2014

4. Bioanalytical methods for the metalloproteomics study of bovine longissimus thoracis muscle tissue with different grades of meat tenderness in the Nellore breed (Bos indicus);Baldassini;Food Chemistry,2015

5. Colour attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls;Canto;Meat Science,2016

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