SmartStretch™ Technology. V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.

Meat Science

Volumn 92, Issue 1, 2012, Pages 24-29

  Toohey, E S ^a   De Ven, R van ^b   Thompson, J M ^a   Geesink, G H ^a   Hopkins, D L ^a,c  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Meat quality; Sarcomere length; SmartStretch ; Tenderness

Indexed keywords

LASER DIFFRACTIONS; MEAT QUALITY; MYOFIBRILS; PROCESSING CONDITION; SARCOMERE LENGTH; SHEAR FORCE; TECHNOLOGY USE; TENDERNESS; TREATMENT EFFECTS;

TECHNOLOGY;

MEATS;

AIR; ANIMAL; ARTICLE; CATTLE; COMMERCIAL PHENOMENA; COOKING; FEMALE; FOOD HANDLING; FREEZING; MEAT; MECHANICAL STRESS; METHODOLOGY; SARCOMERE; SKELETAL MUSCLE; STANDARD; ULTRASTRUCTURE;

AIR; ANIMALS; CATTLE; COMMERCE; COOKING; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; FREEZING; MEAT; MUSCLE, SKELETAL; SARCOMERES; STRESS, MECHANICAL;

EID: 84861338507     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.001     Document Type: Article

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