Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. Longissimus of Chinese Yellow Crossbred Bulls

Asian-Australasian Journal of Animal Sciences - South Korea
doi 10.5713/ajas.2012.12055
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Asian Australasian Association of Animal Production Societies

Related search

Effect of Growth Intensity of Bulls on the Microstructure of Musculus Longissimus Lumborum and Meat Quality

Acta Veterinaria Brno
Veterinary
2012English

Assessment of Semen Quality in Pure and Crossbred Jersey Bulls

Veterinary World
Veterinary
2015English

Quality Indicators of Beef From Young Bulls of Various Dairy and Beef Breeds

Theory and practice of meat processing
2017English

Tenderness Classification of Beef: IV. Effect of USDA Quality Grade on the Palatability of "Tender" Beef Longissimus When Cooked Well Done.

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1999English

Meat Quality and Fatty Acid Profile of M. Longissimus Dorsi of Growing Bulls Under Insulated, Uninsulated and Outdoor Housing Conditions

Agricultural and Food Science
Food Science
2008English

Effect of Texturized Soy Protein on Quality Characteristics of Beef Samosas

International Journal of Food Studies
Food Science
2014English

Effect of Rumensin on the Growth and Sexual Development of Beef Bulls

Kansas Agricultural Experiment Station Research Reports
1981English

Effect of Freezer Storage on Quality of M. Longissimus Lumborum From Fallow Deer (Dama Dama L.)

South African Journal of Animal Sciences
Animal ScienceZoology
2017English

Longissimus Lumborum Quality of Limousin Suckler Beef in Relation to Age and Postmortem Vacuum Ageing

Annals of Animal Science
Animal ScienceZoologyFood AnimalsSmall Animals
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy