Literature DB >> 21007041

Comparative tenderness of representative beef muscles.

J M RAMSBOTTOM, E J STRANDINE, C H KOONZ.   

Abstract

Keywords:  MEAT/beef

Mesh：

Year:  1945        PMID： 21007041     DOI： 10.1111/j.1365-2621.1945.tb16198.x

Source DB:  PubMed          Journal:  Food Res        ISSN： 0095-974X


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  2 in total

1.  Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses.

Authors:  Eun-Young Jung; Young-Hwa Hwang; Seon-Tea Joo
Journal:  Korean J Food Sci Anim Resour       Date:  2015-12-31       Impact factor: 2.622

2.  The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer.

Authors:  Eun-Young Jung; Young-Hwa Hwang; Seon-Tea Joo
Journal:  Korean J Food Sci Anim Resour       Date:  2016-04-30       Impact factor: 2.622
  2 in total

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