Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle-Reference-Cited by-同舟云学术

Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle

Published:2023-08 Issue: Volume:202 Page:109201
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bai Xueyuan,Yin Feng,Ru Ang,Tian Wei,Chen Qingwen,Chai Rong,Liu Yanxia,Cui Wenming,Li Jiahui,Yin Mancai,Zhu Chaozhi,Zhao Gaiming

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Two improved and simplified methods for the spectrophotometric determination of hydroxyproline;Bergman;Analytical Chemistry,1963

4. Influence of animal age on the tenderness of beef: Muscle differences;Bouton;Meat Science,1978

5. Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis;Bruce;Meat Science,2022

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