Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations.

Journal of animal science

Volumn 80, Issue 1, 2002, Pages 123-128

  Shanks, B C ^a   Wulf, D M ^a   Reuter, B J ^a   Maddock, R J ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; CATTLE; FOOD HANDLING; FOOD INDUSTRY; MALE; MEAT; METHODOLOGY; PHYSIOLOGY; SARCOMERE; SKELETAL MUSCLE; STANDARD; ULTRASTRUCTURE;

ANIMALS; CATTLE; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; MALE; MEAT; MUSCLE, SKELETAL; SARCOMERES;

EID: 0036365903     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2002.801123x     Document Type: Article

References (0)