Fibre-optic spectrophotometry of beef relative to sarcomere length (short communication)

Archiv fur Tierzucht

Volumn 46, Issue 1, 2003, Pages 31-34

  Swatland, Howard J ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Beef tenderness; Fibre optics; Sarcomere length; Spectrophotometry

Indexed keywords

EID: 0037274850     PISSN: 00039438     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. MARSH, B.B.; CARSE, W.A.: Meat tenderness and the sliding-filament hypothesis. J. Food Technol. 9 (1974), 129-139
2. STEEL, R.G.D.; TORRIE, J.H.: Principles and Procedures of Statistics. A Biometrical Approach. 2nd edit. McGraw-Hill, New York. 1980
3. SWATLAND, H.J.: On-line Evaluation of Meat. Technomic Press, Lancaster, Pennsylvania. 1995
4. WULF, D.M.; EMNETT, R.S.; LEHESKA, J.M.; MOELLER, S.J.: Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. J. Anim. Sci. 80 (2002), 1895-1903