Perimysium thickness as an indicator of beef tenderness

Meat Science

Volumn 67, Issue 2, 2004, Pages 329-334

  Brooks, J C ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Bovine; Connective tissue; Electrical stimulation; Tenderness

Indexed keywords

BEEF TENDERNESS; ELECTRICAL SIMULATION;

COMPUTATIONAL GEOMETRY; COMPUTER SIMULATION; CORRELATION METHODS; FOOD PRESERVATION; MICROPROCESSOR CHIPS; MUSCLE; THERMOMETERS;

MEATS;

BOVINAE;

EID: 0347899437     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.10.019     Document Type: Article

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