Loading...
496 Challenges and Technologies for Postmortem Prediction of Beef Tenderness.
Tenderness is the most critical sensory trait related to overall palatability of beef. Measurement of tenderness can be difficult. Tenderness gradients exist within and among muscles and the traditional tenderness measurement technique (shear force) has inherent variation itself. Beef tenderness pre...
Saved in:
| Published in: | J Anim Sci |
|---|---|
| Main Author: | |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Oxford University Press
2018
|
| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6285934/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky404.603 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|