Quantifying the aging response and nutrient composition for muscles of the beef round

Journal of Animal Science

Volumn 90, Issue 3, 2012, Pages 996-1007

  Dixon, C L ^a   Woerner, D R ^a   Tokach, R J ^a   Chapman, P L ^a   Engle, T E ^a   Tatum, J D ^a   Belk, K E ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Aging; Beef; Nutrient; Round; Tenderness; Value cut

Indexed keywords

FATTY ACID; LIPID; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; FOOD HANDLING; MEAT; METHODOLOGY; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; TIME;

ANIMALS; CATTLE; FATTY ACIDS; FOOD HANDLING; LIPIDS; MEAT; MUSCLE, SKELETAL; TIME FACTORS; WATER;

EID: 84857326647     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2011-4415     Document Type: Article

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