Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages

Meat Science

Volumn 77, Issue 1 SPEC. ISS., 2007, Pages 105-113

  Xiong, Youling L ^a,b   Mullins, Oliver E ^a   Stika, John F ^c   Chen, Jie ^b   Blanchard, Sue P ^a   Moody, William G ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

^b JIANGNAN UNIVERSITY   (China)

^c Certified Angus Beef LLC   (United States)

Author keywords

Beef; Cow; Lipid oxidation; Myoglobin; Proteolysis; Tenderness

Indexed keywords

ANIMALIA;

EID: 34250619170     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.04.012     Document Type: Article

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