Effects of biological type and dietary fat treatment on factors associated with tenderness: I. Measurements on beef longissimus muscle

Journal of Animal Science

Volumn 82, Issue 3, 2004, Pages 770-778

  Kuber, P S ^a   Busboom, J R ^a,f   Huff Lonergan, E ^b   Duckett, S K ^c   Mir, P S ^d   Mir, Z ^d   McCormick, R J ^e   Dodson, M V ^a   Gaskins, C T ^a   Cronrath, J D ^a   Marks, D J ^a   Reeves, J J ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF IDAHO   (United States)

^d AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^e UNIVERSITY OF WYOMING   (United States)

^f 126 Clark Hall ^*  (United States)

Author keywords

Beef; Collagen; Limousin; Tenderness; Troponin T; Wagyu

Indexed keywords

BOS TAURUS; HELIANTHUS; HORDEUM VULGARE SUBSP. VULGARE;

EID: 2342558588     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.1093/ansci/82.3.770     Document Type: Article

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