Various instrumental and biochemical parameters as ageing indicators of beef Longissimus dorsi muscle and their relation to creatine and creatinine content

European Food Research and Technology

Volumn 225, Issue 5-6, 2007, Pages 849-855

  Polak, Tomaž ^a   Gašperlin, Lea ^a   Žlender, Božidar ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Ageing; Beef; Colour; Creatine; Creatinine; Free amino acid content; Myofibrilar fragment length; Texture

Indexed keywords

AMINO ACIDS; BIOCHEMISTRY; HEALTH CARE; PH; TISSUE;

AGEING INDICATORS; CREATININE CONTENT; DIETARY SOURCE; MYOFIBRILAR FRAGMENTS;

MEATS;

EID: 34547591179     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0491-x     Document Type: Article

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