Effect of age and cut on tenderness of South African beef

Meat Science

Volumn 87, Issue 3, 2011, Pages 206-218

  Schonfeldt H C ^a   Strydom, P E ^b  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Age; Beef; Collagen content; Collagen solubility; Shear force resistance; Tenderness

Indexed keywords

AGE; AGE GROUPS; COLLAGEN CONTENT; COVARIANT; PROXIMATE ANALYSIS; SENSORY EVALUATION; SHEAR FORCE; SHEAR FORCE RESISTANCE; STATISTICAL ANALYSIS; TENDERNESS; TRICEPS BRACHII;

ANIMALS; MEATS; SOLUBILITY;

COLLAGEN;

COLLAGEN; MUSCLE PROTEIN;

AGING; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; FAT INTAKE; FEMALE; FOOD ANALYSIS; FOOD PREFERENCE; HUMAN; MALE; MEAT; MECHANICS; METHODOLOGY; PHYSICAL CHEMISTRY; QUALITY CONTROL; REPRODUCIBILITY; SENSATION; SKELETAL MUSCLE; SOLUBILITY; SOUTH AFRICA;

AGING; ANIMALS; CATTLE; COLLAGEN; DIETARY FATS; FEMALE; FOOD ANALYSIS; FOOD PREFERENCES; HUMANS; MALE; MEAT; MECHANICAL PHENOMENA; MUSCLE PROTEINS; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SENSATION; SOLUBILITY; SOUTH AFRICA;

ANIMALIA;

EID: 78649946772     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.10.011     Document Type: Article

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