Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsi

Meat Science

Volumn 73, Issue 2, 2006, Pages 204-208

  White, A ^a   O'Sullivan, A ^a   O'Neill, E E ^b   Troy, D J ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINAE;

EID: 33645027112     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.11.022     Document Type: Article

References (22)

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