Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

Meat Science

Volumn 98, Issue 4, 2014, Pages 637-645

  Wu, G ^a   Farouk, M M ^a   Clerens, S ^b   Rosenvold, K ^a,c  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b AGRESEARCH LTD   (New Zealand)

^c ANZCO Foods Limited   (New Zealand)

Author keywords

Degradation; Refrigerated storage; Structural proteins; Tenderness

Indexed keywords

DEGRADATION; MEATS; PH EFFECTS;

DEGRADATION RATE; LONGISSIMUS DORSI; MEAT TENDERNESS; PROTEIN BANDS; PROTEIN PATTERNS; REFRIGERATED STORAGES; STRUCTURAL PROTEINS; TENDERNESS;

PROTEINS; DEGRADATION;

MUSCLE PROTEIN; PROTEIN INTAKE;

ANALYSIS; ANIMAL; BOVINE; FOOD HANDLING; FOOD QUALITY; MALE; MEAT; METABOLISM; NEW ZEALAND; PH; PROCEDURES; PROTEIN INTAKE;

ANIMALS; CATTLE; DIETARY PROTEINS; FOOD HANDLING; FOOD QUALITY; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MUSCLE PROTEINS; NEW ZEALAND;

EID: 84905243138     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.06.010     Document Type: Article

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