Length of exposure to high post-rigor temperatures affects the tenderisation of the beef M. longissmus dorsi

Australian Journal of Experimental Agriculture

Volumn 48, Issue 11, 2008, Pages 1442-1450

  Thomson, K L ^a,d   Gardner, G E ^a,b   Simmons, N ^c,e   Thompson, J M ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

^b MURDOCH UNIVERSITY   (Australia)

^c RUAKURA RESEARCH CENTRE   (New Zealand)

^d DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^e Carne Technologies Ltd   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

AGING; CATTLE; ENZYME ACTIVITY; EXPERIMENTAL STUDY; HIGH TEMPERATURE; MEAT; MUSCLE; PH; SHEAR STRAIN;

BOVINAE;

EID: 54049125726     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA07132     Document Type: Article

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