The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)

Meat Science

Volumn 88, Issue 3, 2011, Pages 468-471

  Toohey, E S ^a   Kerr, M J ^b   van de Ven, R ^c   Hopkins, D L ^b  

^a Industry and Investment NSW Primary Industries   (Australia)

^b Industry and Investment NSW Primary Industries   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Kiwi fruit solution; M. semimembranosus; Meat colour; Tenderness

Indexed keywords

COLOUR STABILITY; FIXED EFFECTS; KIWI FRUIT SOLUTION; KIWIFRUITS; M. SEMIMEMBRANOSUS; METMYOGLOBIN; SHEAR FORCE; TENDERNESS;

COLOR; MEATS; SHEAR FLOW; WATER INJECTION;

FRUITS;

ACTINIDIA DELICIOSA;

FOOD ADDITIVE; METMYOGLOBIN; MUSCLE PROTEIN; PLANT EXTRACT;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPRESSIVE STRENGTH; EVALUATION; FEMALE; FOOD HANDLING; FRUIT; KIWIFRUIT; MEAT; PHYSICAL CHEMISTRY; PIGMENTATION; SHEAR STRENGTH; SKELETAL MUSCLE; TIME;

ACTINIDIA; ANIMALS; CATTLE; COMPRESSIVE STRENGTH; FEMALE; FOOD ADDITIVES; FOOD HANDLING; FRUIT; MEAT; METMYOGLOBIN; MUSCLE PROTEINS; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT EXTRACTS; SHEAR STRENGTH; TIME FACTORS;

EID: 79952815691     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.028     Document Type: Article

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