Cluster analysis application identifies muscle characteristics of importance for beef tenderness

BMC Biochemistry

Volumn 13, Issue 1, 2012, Pages

  Chriki, Sghaier ^a,b   Gardner, Graham E ^c   Jurie, Catherine ^a   Picard, Brigitte ^a   Micol, Didier ^a   Brun, Jean Paul ^a   Journaux, Laurent ^b   Hocquette, Jean Francois ^a  

^a UMR1213 HERBIVORES   (France)

^b UNCEIA   (France)

^c MURDOCH UNIVERSITY   (Australia)

Author keywords

Beef; Meta analysis; Muscle biochemistry; Tenderness

Indexed keywords

COLLAGEN; ISOCITRATE DEHYDROGENASE; MITOCHONDRIAL ENZYME;

ARTICLE; BEEF; BEEF TENDERNESS; CARCASS; CLUSTER ANALYSIS; FOOD QUALITY; GLYCOLYSIS; MUSCLE CELL; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; SHEAR RATE;

ANIMALS; CATTLE; CLUSTER ANALYSIS; ISOCITRATE DEHYDROGENASE; MEAT; MITOCHONDRIA; MUSCLE, SKELETAL; PRINCIPAL COMPONENT ANALYSIS; TASTE THRESHOLD;

ANIMALIA;

EID: 84871399304     PISSN: None     EISSN: 14712091     Source Type: Journal    
DOI: 10.1186/1471-2091-13-29     Document Type: Article

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