An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

This study’s objective was to understand the relationships between biochemical tenderness components andobjective/sensory measure of tenderness of 8 muscles from beef carcasses. Longissimus thoracis (LT), pectoralis profundus (PP), supraspinatus, triceps brachii (TB), gluteus medius (GM), rectus abd...

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Bibliographic Details
Main Authors: Amelia Welter, Colin Chun, Erika Geisbrecht, Geraldine Magnin-Bissel, Michael Chao, Peang Hammond, Travis O'Quinn, Wan Jun Wu
Format: Article
Language:English
Published: Iowa State University Digital Press 2022-07-01
Series:Meat and Muscle Biology
Subjects:
beef
tenderness
trained panel
proteolysis
collagen
lipid
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/13902/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/13902/

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