Influence of animal age on the tenderness of beef: Muscle differences
- 31 October 1978
- journal article
- Published by Elsevier in Meat Science
- Vol. 2 (4) , 301-311
- https://doi.org/10.1016/0309-1740(78)90031-1
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Comparison of Forage-Finished and Grain-Finished Beef CarcassesJournal of Animal Science, 1977
- CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTIONJournal of Food Science, 1975
- Evaluation of methods affecting mutton tendernessInternational Journal of Food Science & Technology, 1974
- EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESSJournal of Food Science, 1973
- A comparison of the effects of some post‐slaughter treatments on the tenderness of beefInternational Journal of Food Science & Technology, 1973
- Effect of Animal Weight on Palatability of Veal Leg RoastsJournal of Animal Science, 1972
- The basis of meat textureJournal of the Science of Food and Agriculture, 1972
- A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESSJournal of Food Science, 1972
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971
- EPIMYSIAL CONNECTIVE TISSUE POLYSACCHARIDES OF BOVINE SEMIMEMBRANOSUS MUSCLE AND ALTERATIONS IN THEIR TYPE WITH AGE AND SEX DIFFERENCESJournal of Food Science, 1971