Influence modified conditions of ripening on meat tenderness and structural changes in skeletal muscle;Modifizierte reifungsbedingungeng: Einfluss auf die zartheit des fleisches und die änderungen in der struktur der muskelfaser

Fleischwirtschaft

Volumn 84, Issue 10, 2004, Pages 100-103

  Nowak, Dariusz ^a,b   Korzeniowski, Władystaw ^a,b  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^b NONE

Author keywords

Beef; Improvement of meat tenderness; Micro and ultrastructur; Muscle fibre

Indexed keywords

BEEF; MEAT TENDERNESS; MUSCLE FIBRES; ULTRASTRUCTURES;

CALCIUM; ENZYMES; IONS; MUSCLE; TEMPERATURE MEASUREMENT;

MEATS;

EID: 33749497574     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (13)

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