Concepedia

The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices

C. Sañudo, E.S Macie, J.L. Olleta, Morris Villarroel, B. Panea, P. Albertı́

Meat Science · 2003 · 140 citations · 34 references

DOI

Concepts

References

34

Biochemical factors regulating the toughening and tenderization processes of meat

M. Koohmaraie · Meat Science · 1996 · 649 citations

, , +11

Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 315 citations

, , +14

Characterization of Biological Types of Cattle III. Carcass Composition, Quality and Patability2

R. M. Koch, Michael E. Dikeman, D. M. Allen et al. · Journal of Animal Science · 1976 · 265 citations

, , +17

Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics

G. Torrescano, Armida Sánchez‐Escalante, Begoña Giménez et al. · Meat Science · 2002 · 240 citations

, , +17

An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers.

M. Koohmaraie, M.F. Miller, J. D. Crouse et al. · Journal of Animal Science · 1991 · 214 citations

, , +16