Ultrastructural variation in beef M. longissimus dorsi as an explanation of the variation in beef tenderness

Journal of Food Science

Volumn 70, Issue 9, 2005, Pages

  Maher, Siobhan C ^a   Mullen, Anna M ^a   Moloney, Aidan P ^a,b   Reville, Willi ^c   Buckley, D Joe ^c   Kerry, Joe P ^c   Troy, D J ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b GRANGE RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef; Sarcomere length; Tenderness; Transmission electron microscopy; Ultrastructure; Variation

Indexed keywords

BOVINAE;

EID: 29544444310     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb08322.x     Document Type: Article

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