Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beef

Meat Science

Volumn 92, Issue 4, 2012, Pages 775-782

  Girard, I ^a   Bruce, H L ^a   Basarab, J A ^b   Larsen, I L ^c   Aalhus, J L ^c  

^a UNIVERSITY OF ALBERTA   (Canada)

^b ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Beef; Connective tissue; Myofibrillar protein; Warner Bratzler shear force

Indexed keywords

CONNECTIVE TISSUES; COOKED BEEF; DEFORMATION CURVES; FACTORIAL EXPERIMENT; MEAT QUALITY; MIXED-MODEL ANALYSIS; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; PEARSON CORRELATION; SHEAR FORCE; STEPWISE MULTIPLE REGRESSION;

BEEF; MEATS; MUSCULOSKELETAL SYSTEM;

COLLAGEN;

ANIMALIA; BOVINAE;

GROWTH HORMONE; GROWTH HORMONE, BOVINE; GROWTH PROMOTOR; PHENETHYLAMINE DERIVATIVE; RACTOPAMINE; WATER;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; CANADA; CATTLE; CHEMISTRY; COMPARATIVE STUDY; CONNECTIVE TISSUE; CROSS BREEDING; DRUG EFFECT; DRUG IMPLANT; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HEAT; MALE; MEAT; MECHANICS; MUSCLE DEVELOPMENT; MUSCLE FIBRIL; PHYSICAL CHEMISTRY; SHEAR STRENGTH;

ANIMALS; CANADA; CATTLE; CONNECTIVE TISSUE; CROSSES, GENETIC; DRUG IMPLANTS; FOOD QUALITY; GROWTH HORMONE; GROWTH SUBSTANCES; HOT TEMPERATURE; MALE; MEAT; MECHANICAL PHENOMENA; MODELS, BIOLOGICAL; MUSCLE DEVELOPMENT; MYOFIBRILS; PHENETHYLAMINES; PHYSICOCHEMICAL PHENOMENA; SHEAR STRENGTH; WATER;

EID: 84865544348     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.06.037     Document Type: Article

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