Effect of the Callipyge Phenotype and Cooking Method on Tenderness of Several Major Lamb Muscles

Journal of Animal Science

Volumn 75, Issue 8, 1997, Pages 2100-2105

  Shackelford, S D ^a   Wheeler, T L ^a   Koohmaraie, M ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

Cookery; Lambs; Meat; Tenderness

Indexed keywords

OVIS ARIES; STAPHYLOCOCCUS PHAGE 3A;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; BODY COMPOSITION; COOKING; FEMALE; FOOD HANDLING; GENETICS; GOVERNMENT; MALE; MEAT; METHODOLOGY; PHENOTYPE; PHYSIOLOGY; SHEEP; SKELETAL MUSCLE; STANDARD; UNITED STATES;

ANALYSIS OF VARIANCE; ANIMALS; BODY COMPOSITION; COOKERY; FEMALE; FOOD TECHNOLOGY; MALE; MEAT; MUSCLE, SKELETAL; PHENOTYPE; SHEEP; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 0031201634     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1997.7582100x     Document Type: Article

References (12)

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