Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis.

Bruce, Heather L; Khaliq, Maidah; Puente, Jose; Samanta, Saranyu S; Roy, Bimol C

Bruce, Heather L; Khaliq, Maidah; Puente, Jose; Samanta, Saranyu S; Roy, Bimol C.

Afiliación

Bruce HL; Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada. Electronic address: hbruce@ualberta.ca.
Khaliq M; Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Puente J; Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Samanta SS; Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Roy BC; Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.

Meat Sci ; 191: 108848, 2022 Sep.

Article en En | MEDLINE | ID: mdl-35598426

Asunto(s)

Colágeno; Tejido Conectivo; Álcalis; Animales; Canadá; Bovinos; Carne; Músculo Esquelético

Palabras clave

Beef grading; Collagen; Connective tissue; Marbling; Meat quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Colágeno / Tejido Conectivo Límite: Animals País/Región como asunto: America do norte Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido

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