Contribution of major structural changes in myofibrils to rabbit meat tenderisation during ageing

Meat Science

Volumn 61, Issue 1, 2002, Pages 103-113

  Mestre Prates, José A ^a   Garcia e Costa, Fernando J S ^a   Ribeiro, António Mário R ^a   Dias Correia, Antonio A ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Meat tenderisation; Muscle types; Myofibrillar Fragmentation; Rabbit meat; Structural changes

Indexed keywords

MYOFIBRILS;

CARRIER CONCENTRATION; FIBERS; MOLECULES; MUSCLE;

MEATS;

ORYCTOLAGUS CUNICULUS;

EID: 0036019634     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00175-9     Document Type: Article

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