Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

Journal of Animal Science

Volumn 81, Issue 6, 2003, Pages 1473-1481

  King, D A ^a,c   Dikeman, M E ^a,d   Wheeler, T L ^b   Kastner, C L ^a   Koohmaraie, M ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b U S MEAT ANIMAL RESEARCH CENTER   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

^d 249 Weber Hall ^*  (United States)

Author keywords

Beef; Chilling; Cooking; Proteolysis; Rate; Tenderness

Indexed keywords

DESMIN;

ANIMAL; ARTICLE; CADAVER; CATTLE; COLD; COMPARATIVE STUDY; COOKING; FEMALE; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; MEAT; METHODOLOGY; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; TIME;

ANIMALS; CATTLE; COLD; COOKERY; DESMIN; FEMALE; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; TIME FACTORS;

EID: 0642276658     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2003.8161473x     Document Type: Article

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