Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles-Reference-Cited by-同舟云学术

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

Published:2020-02-09 Issue:6 Volume:100 Page:2502-2511
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Listrat Anne¹,Gagaoua Mohammed¹²^ORCID,Normand Jérome³,Gruffat Dominique¹,Andueza Donato¹,Mairesse Guillaume⁴,Mourot Benoît‐Pierre⁴,Chesneau Guillaume⁴,Gobert Christelle⁵,Picard Brigitte¹

Affiliation:

1. PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores Saint‐Genès‐Champanelle France

2. Food Quality and Sensory Science DepartmentTeagasc Ashtown Food Research Centre Dublin Ireland

3. Institut de l'Elevage, Service Qualité des Viandes Lyon France

4. Valorex, La Messayais Combourtillé France

5. Elivia, Le Lion d'Angers, Z.I La Coudère Angers France

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10275