Structural changes in intramuscular connective tissue during the fattening of Japanese Black cattle: Effect of marbling on beef tenderization

Journal of Animal Science

Volumn 77, Issue 1, 1999, Pages 93-104

  Nishimura, T ^a   Hattori, A ^a   Takahashi, K ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Beef; Connective Tissue; Fat; Finishing; Meat Characteristics; Tenderness

Indexed keywords

BOS TAURUS;

COLLAGEN;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ANIMAL HUSBANDRY; ARTICLE; CATTLE; CONNECTIVE TISSUE; HISTOLOGY; MALE; MEAT; METHODOLOGY; SCANNING ELECTRON MICROSCOPY; SKELETAL MUSCLE; ULTRASTRUCTURE;

ANIMAL HUSBANDRY; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; CATTLE; COLLAGEN; CONNECTIVE TISSUE; MALE; MEAT; MICROSCOPY, ELECTRON, SCANNING; MUSCLE, SKELETAL;

EID: 0032602061     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1999.77193x     Document Type: Article

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