Tenderness Variation among Loin Steaks from A and C Maturity Carcasses of Heifers Similar in Chronological Age

Journal of Animal Science

Volumn 75, Issue 3, 1997, Pages 693-699

  Field, R ^a   McCormick, R ^a   Balasubramanian, V ^a   Sanson, D ^a   Wise, J ^b   Hixon, D ^a   Riley, M ^a   Russell, W ^a  

^a UNIVERSITY OF WYOMING   (United States)

^b Marketing Services Division   (United States)

Author keywords

Age; Bovines; Collagen; Maturity; Tenderness

Indexed keywords

COLLAGEN;

AGING; ANALYSIS OF VARIANCE; ANIMAL; ANIMAL DISEASE; ARTICLE; BODY COMPOSITION; BONE; CATTLE; CHEMISTRY; DIET; FEMALE; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; OVARIECTOMY; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD;

AGING; ANALYSIS OF VARIANCE; ANIMALS; BODY COMPOSITION; BONE AND BONES; CATTLE; COLLAGEN; DIET; FEMALE; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; OVARIECTOMY;

EID: 0031092247     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1997.753693x     Document Type: Article

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