Technical note: The effect of carcass deboning technique on the meat quality of cattle1-Reference-Cited by-同舟云学术

Technical note: The effect of carcass deboning technique on the meat quality of cattle1

Published:2016-10-01 Issue:10 Volume:94 Page:4427-4433
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Cui B.¹,Zhang Y.¹,Wang F.¹,Jamali M. A.¹,Wei L.¹,Peng Z.¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China

Funder

Agro-industry Technology Research System (CARS-38)

Synergetic Innovation Center of Food Safety and Nutrition in Jiangsu

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/94/10/4427/23763502/4427.pdf

Reference31 articles.

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3. Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender–age groups;Ahnström;Meat Sci.,2012

4. Effect of muscle stretching on meat quality of biceps femoris from beef;Bayraktaroglu;Meat Sci.,2011

5. Physical interventions to manipulate texture and tenderness of fresh meat: A review;Bekhit;Int. J. Food Prop.,2014

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