Effect of growth-promoting technologies on Longissimus lumborum muscle fiber morphometrics, collagen solubility, and cooked meat tenderness12-Reference-Cited by-同舟云学术

Effect of growth-promoting technologies on Longissimus lumborum muscle fiber morphometrics, collagen solubility, and cooked meat tenderness12

Published:2016-02-01 Issue:2 Volume:94 Page:869-881
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Ebarb S. M.,Drouillard J. S.,Maddock-Carlin K. R.,Phelps K. J.,Vaughn M. A.,Burnett D. D.,Van Bibber-Krueger C. L.,Paulk C. B.,Grieger D. M.,Gonzalez J. M.

Funder

The Beef Checkoff

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/94/2/869/23765512/869.pdf

Reference64 articles.

1. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995

2. Additive effects of a steroidal implant and zilpaterol hydrochloride on feedlot performance, carcass characteristics, and skeletal muscle messenger ribonucleic acid abundance in finishing steers;Baxa;J. Anim. Sci.,2010

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