Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review
Author:
Affiliation:
1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2211671
Reference368 articles.
1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
2. Palatability and Muscle Characteristics of Cattle with Controlled Weight Gain: Time on a High Energy Diet
3. Growth- and breed-related changes of muscle bundle structure in cattle1
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