Interrelationship between measures of collagen, compression, shear force and tenderness

Meat Science

Volumn 95, Issue 2, 2013, Pages 219-223

  Hopkins, D L ^a,b   Allingham, P G ^c   Colgrave, M ^c   Van De Ven, R J ^d  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c CSIRO   (Australia)

^d NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Collagen; Lamb; Tenderness

Indexed keywords

COLLAGEN CONCENTRATION; COLLAGEN CONTENT; CONNECTIVE TISSUES; INTRAMUSCULAR FATS; LAMB; LONGISSIMUS; SHEAR FORCE; TENDERNESS;

HYDROXYPROLINE; MUSCULOSKELETAL SYSTEM;

COLLAGEN;

OVIS ARIES;

COLLAGEN; HYDROXYPROLINE;

ANIMAL; CHEMISTRY; DOMESTIC SHEEP; FEMALE; HUMAN; MALE; MEAT; SKELETAL MUSCLE; TASTE; ARTICLE;

ANIMALS; COLLAGEN; FEMALE; HUMANS; HYDROXYPROLINE; MALE; MEAT; MUSCLE, SKELETAL; SHEEP, DOMESTIC; TASTE;

EID: 84878802306     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.054     Document Type: Article

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