Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes1-Reference-Cited by-同舟云学术

Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes1

Published:2007-10-01 Issue:10 Volume:85 Page:2631-2638
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Stelzleni A. M.,Patten L. E.,Johnson D. D.,Calkins C. R.,Gwartney B. L.

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/85/10/2631/23668626/2631.pdf

Reference23 articles.

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2. Age-related changes in the reducible crosslinks of collagen;Bailey;FEBS Lett.,1971

3. Influence of electrical stimulation, blade tenderization and postmortem vacuum aging upon the acceptability of beef finished on forage or grain;Bidner;J. Anim. Sci.,1985

4. Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics;Boleman;J. Anim. Sci.,1996

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