Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes

Meat Science

Volumn 91, Issue 2, 2012, Pages 160-164

  Chavez A ^a   Perez E ^a   Rubio, M S ^a   Mendez R D ^a   Delgado, E J ^a   Diaz D ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Beef quality; Chemical composition; Cooking properties; Forequarter muscles

Indexed keywords

BICEPS BRACHII; BOS INDICUS; BOS TAURUS; CHEMICAL COMPOSITION; CHEMICAL COMPOSITIONS; CONSUMER ACCEPTANCE; COOKING PROPERTIES; FAT CONTENTS; TERES MAJOR; TRICEPS BRACHII;

MEATS; MOISTURE;

MUSCLE;

BOS; BOS INDICUS; BOS TAURUS;

FAT;

ANIMAL; ARTICLE; BODY WATER; CATTLE; CHEMISTRY; CONSUMER; COOKING; GENOTYPE; HUMAN; MEAT; MEXICO; PHYSIOLOGY; SKELETAL MUSCLE; SPECIES DIFFERENCE;

ANIMALS; BODY WATER; CATTLE; CONSUMER SATISFACTION; COOKING; FATS; GENOTYPE; HUMANS; MEAT; MEXICO; MUSCLE, SKELETAL; SPECIES SPECIFICITY;

EID: 84857653181     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.010     Document Type: Article

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