Fresh meat texture and tenderness
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/L83J6065P8U0651L.pdf
Reference167 articles.
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3. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat;AMSA,1995
4. Double muscling in cattle: A review;Arthur;Aust. J. Agric. Res,1995
5. Effects of two {beta}-adrenergic agonists on finishing performance, carcass characteristics, and meat quality of feedlot steers;Avendaño-Reyes;J. Anim Sci,2006
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