Modification of Early-Postmortem Muscle pH and Use of Postmortem Aging to Improve Beef Tenderness

Journal of Animal Science

Volumn 74, Issue 4, 1996, Pages 790-798

  Eilers, J D ^a,b   Tatum, J D ^a   Morgan, J B ^a   Smith, G C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b Topco Associates   (United States)

Author keywords

Aging; Beef; Muscles; Ph; Tenderness

Indexed keywords

ANIMAL; ARTICLE; CADAVER; CATTLE; CHEMISTRY; ELECTROSTIMULATION; FEMALE; FOOD HANDLING; MALE; MEAT; METHODOLOGY; PH; PHYSIOLOGY; RANDOMIZATION; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME;

ANIMALS; CATTLE; ELECTRIC STIMULATION; FEMALE; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; RANDOM ALLOCATION; TEMPERATURE; TIME FACTORS;

EID: 0030124506     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1996.744790x     Document Type: Article

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