The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and post-slaughter

Meat Science

Volumn 69, Issue 2, 2005, Pages 215-224

  Maher, S C ^a   Mullen, A M ^a   Buckley, D J ^b   Kerry, J P ^b   Moloney, A P ^a,c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c GRANGE RESEARCH CENTRE   (Ireland)

Author keywords

Beef; Biochemistry; Variation

Indexed keywords

BEEF; CARCASS MANAGEMENT; SENSORY TENDERNESS; SHEAR FORCE;

BIOCHEMISTRY; BONE; COLLAGEN; MUSCLE; PH EFFECTS; QUALITY CONTROL; TEMPERATURE MEASUREMENT; THERMAL EFFECTS;

MEATS;

ANIMALIA;

EID: 5744249182     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.024     Document Type: Article

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