Determinants of meat quality: Tenderness

Proceedings of the Nutrition Society

Volumn 62, Issue 2, 2003, Pages 337-347

  Maltin, Charlotte ^a   Balcerzak, Denis ^a   Tilley, Rachel ^a   Delday, Margaret ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Meat quality; Muscle fibre characteristics; Postmortem factors; Tenderness

Indexed keywords

CONFERENCE PAPER; FOOD QUALITY; MEAT; MEAT INDUSTRY; MUSCLE; MUSCLE CELL; PROTEIN DEGRADATION; SARCOMERE LENGTH; STORAGE TEMPERATURE;

ANIMALS; BREEDING; COLLAGEN; CONSUMER SATISFACTION; FOOD HANDLING; GENOTYPE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; NUTRITIONAL STATUS; POSTMORTEM CHANGES; SARCOMERES; TASTE;

ANIMALIA;

EID: 0038605409     PISSN: 00296651     EISSN: None     Source Type: Journal    
DOI: 10.1079/PNS2003248     Document Type: Article

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