A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness.

Chun, C K Y; Wu, W; Welter, A A; O'Quinn, T G; Magnin-Bissel, G; Boyle, D L; Chao, M D

Chun, C K Y; Wu, W; Welter, A A; O'Quinn, T G; Magnin-Bissel, G; Boyle, D L; Chao, M D.

Afiliación

Chun CKY; Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, United States.
Wu W; Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, United States.
Welter AA; Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, United States.
O'Quinn TG; Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, United States.
Magnin-Bissel G; Kansas State University, Department of Anatomy and Physiology, Manhattan, Kansas 66506, United States.
Boyle DL; Kansas State University, Division of Biology, Manhattan, Kansas 66506, United States.
Chao MD; Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, United States. Electronic address: mdchao@ksu.edu.

Meat Sci ; 170: 108247, 2020 Dec.

Article en En | MEDLINE | ID: mdl-32736289

Asunto(s)

Músculo Esquelético/química; Carne Roja/análisis; Animales; Bovinos; Colágeno/análisis; Humanos; Lípidos/análisis; Proteolisis; Sarcómeros; Factores de Tiempo; Troponina T/metabolismo

Palabras clave

Aging; Beef; Collagen; Tenderness; Trained panel

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Músculo Esquelético / Carne Roja Tipo de estudio: Prognostic_studies Límite: Animals / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2020 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido

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