Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls

International Journal of Food Science and Technology

Volumn 43, Issue 5, 2008, Pages 838-845

  Li, Chunbao ^a   Zhou, Guanghong ^a   Xu, Xinglian ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aging; Chinese Yellow bulls; Connective tissue; Tenderness

Indexed keywords

EID: 42149165488     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01524.x     Document Type: Article

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