Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Meat Science

Volumn 87, Issue 1, 2011, Pages 61-65

  Christensen, Mette ^a   Ertbjerg, Per ^a   Failla, Sebastiana ^b   Sañudo, Carlos ^c   Richardson, R Ian ^d   Nute, Geoff R ^d   Olleta, José L ^c   Panea, Begoña ^e   Albertí, Pere ^e   Juárez, Manuel ^b   Hocquette, Jean François ^f   Williams, John L ^g  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CRA PCM   (Italy)

^c UNIVERSITY OF ZARAGOZA   (Spain)

^d UNIVERSITY OF BRISTOL   (United Kingdom)

^e Instituto Agroalimentario de Aragón IA2   (Spain)

^f UMR1213 HERBIVORES   (France)

^g UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

Cattle; Compression; Intramuscular fat; M. longissimus thoracis; Sarcomere length; Shear force

Indexed keywords

CATTLE; COMPRESSION; INTRAMUSCULAR FAT; LONGISSIMUS; SARCOMERE LENGTH; SHEAR FORCE;

COLLAGEN; MUSCLE; TEXTURES;

MEATS;

COLLAGEN; LIPID;

ANIMAL; ARTICLE; BREEDING; CATTLE; CLASSIFICATION; COOKING; FOOD HANDLING; MALE; MEAT; MECHANICAL STRESS; PH; SARCOMERE; SKELETAL MUSCLE;

ANIMALS; BREEDING; CATTLE; COLLAGEN; COOKING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LIPIDS; MALE; MEAT; MUSCLE, SKELETAL; SARCOMERES; STRESS, MECHANICAL;

BOS;

EID: 77958099001     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.09.003     Document Type: Article

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