Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle

Meat Science

Volumn 61, Issue 1, 2002, Pages 91-102

  Ngapo, T M ^a   Berge, P ^a   Culioli, J ^a   Dransfield, E ^a   De Smet, S ^b   Claeys, E ^b  

^a CEMAGREF   (France)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Collagen; Crosslinking; Double muscled; Tenderness

Indexed keywords

COLLAGEN CROSSLINKING;

COLLAGEN; CROSSLINKING; MUSCLE; PH EFFECTS;

MEATS;

ANIMALIA; BOS TAURUS;

EID: 0036019612     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00169-3     Document Type: Article

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