Variation in palatability and biochemical traits within and among eleven beef muscles

Journal of Animal Science

Volumn 82, Issue 2, 2004, Pages 534-550

  Rhee, M S ^a,b   Wheeler, T L ^a,c   Shackelford, S D ^a   Koohmaraie, M ^a  

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

^b Korea University   (South Korea)

^c NONE   (United States)

Author keywords

Beef; Collagen; Muscles; Proteolysis; Sarcomere Length; Tenderness

Indexed keywords

RECTUS;

EID: 2342586055     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2004.822534x     Document Type: Article

References (43)

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