Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum-Reference-Cited by-同舟云学术

Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum

Published:2022 Issue:3 Volume:79 Page:
ISSN:1678-992X
Container-title:Scientia Agricola
language:
Short-container-title:Sci. agric. (Piracicaba, Braz.)

Author:

Ramos Patricia Maloso¹^ORCID,Santos-Donado Priscila Robertina dos¹^ORCID,Oliveira Giuliana Micai de¹^ORCID,Contreras–Castillo Carmen Josefina¹^ORCID,Scheffler Tracy L.²^ORCID,Silva Saulo da Luz e¹^ORCID,Martello Luciane Silva¹^ORCID,Delgado Eduardo Francisquine¹^ORCID

Affiliation:

1. Universidade de São Paulo, Brasil

2. University of Florida, USA

Publisher

FapUNIFESP (SciELO)

Link

http://www.scielo.br/pdf/sa/v79n3/1678-992X-sa-79-03-e20200340.pdf

Reference30 articles.

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2. Castration age and growth, meat production and meat quality of Nellore male cattle;Anaruma R.J.;Animal Production Science,2020

3. Divergent temperaments are associated with beef tenderness and the inhibitory activity of calpastatin;Coutinho M.A.S.;Meat Science,2017

4. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle;Cross H.R.;Meat Science,1981

5. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle;Culler R.D.;Journal of Food Science,1978

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