Profile of biochemical traits influencing tenderness of muscles from the beef round

Meat Science

Volumn 91, Issue 3, 2012, Pages 247-254

  Anderson, M J ^a   Lonergan, S M ^a   Fedler, C A ^a   Prusa, K J ^a   Binning, J M ^a   Huff Lonergan, E ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Beef; Round; Tenderness

Indexed keywords

BEEF CATTLE; BIOCHEMICAL CHARACTERISTICS; BIOCHEMICAL TRAITS; LONGISSIMUS; ROUND; TENDERNESS;

BEEF; MUSCLE;

MEATS;

BOS;

BIOLOGICAL MARKER;

ANIMAL; ARTICLE; CADAVER; CATTLE; HUMAN; MEAT; METABOLISM; PROTEIN DEGRADATION; SKELETAL MUSCLE; STANDARD; TASTE;

ANIMALS; BIOLOGICAL MARKERS; CATTLE; HUMANS; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; PROTEOLYSIS; REFERENCE STANDARDS; TASTE;

EID: 84859566413     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.022     Document Type: Article

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