Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef

Meat Science

Volumn 66, Issue 2, 2004, Pages 351-360

  Maher, S C ^a   Mullen, A M ^a   Moloney, A P ^a,b   Buckley, D J ^c   Kerry, J P ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b GRANGE RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Colour; Quality; Tenderness; Variation and beef

Indexed keywords

COLOR; COMPOSITION; MUSCLE; PH EFFECTS;

BEEF MUSCLES;

MEATS;

EID: 0142200873     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00110-4     Document Type: Article

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