The muscle biological background of meat tenderness;Der muskelbiologische Hintergrund der Zartheit des Fleisches

Wiener Tierarztliche Monatsschrift

Volumn 86, Issue 3, 1999, Pages 99-108

  Smulders, Frans J M ^a   Hofbauer, Peter ^a   Dransfield, Eric ^b   Taylor, Richard ^b  

^a Station de la Viande ^*  (Austria)

^b CEMAGREF   (France)

Author keywords

Meat ageing management; Meat tenderness; Muscle biology; Muscle composition; Myofibrillar proteolysis; Texture

Indexed keywords

EID: 0012806050     PISSN: 02539411     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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