Concepedia

Eating quality of “Vitela Tradicional do Montado”-PGI veal and Mertolenga-PDO veal and beef

Ana Cristina Monteiro, Eduardo Luis Gomes, A.S. Barreto, Marina F. Silva, Magda Aguiar Fontes, R.J.B. Bessa, J.P.C. Lemos

Meat Science · 2013 · 23 citations · 27 references

DOI

Concepts

References

27

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

Jean-François J.-F. Hocquette, Florence Gondret, Élisabeth Baéza et al. · animal · 2009 · 834 citations · Full text

, , +17

A fresh look at meat flavor

Chris R. Calkins, J. M. Hodgen · Meat Science · 2007 · 624 citations

, , +14

RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

R. D. Culler, F. C. Parrish, Gary C. Smith et al. · Journal of Food Science · 1978 · 578 citations

, , +14

Connective tissue in meat and meat products

Ralston Lawrie · Meat Science · 1989 · 338 citations

, , +13