Mechanisms of beef carcass tenderness

被引：0
|
作者：
John-Son, R. [1 ]
Sawdy, J. [1 ]
Reddish, J. M. [1 ]
Updike, M. S. [1 ]
Wick, M. [1 ]
机构：
[1] Ohio State Univ, Columbus, OH 43210 USA
来源：
POULTRY SCIENCE | 2004年 / 83卷
关键词：
proteomic fingerprinting; beef tenderness; myosin light chain;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：134 / 135
页数：2
相关论文
共 50 条
  • [1] Mechanisms of beef carcass tenderness
    Johnson, R.
    Sawdy, J.
    Reddish, J. M.
    Updike, M. S.
    Wick, M.
    JOURNAL OF ANIMAL SCIENCE, 2004, 82 : 134 - 135
  • [2] Mechanisms of beef carcass tenderness
    Johnson, R.
    Sawdy, J.
    Reddish, J. M.
    Updike, M. S.
    Wick, M.
    JOURNAL OF DAIRY SCIENCE, 2004, 87 : 134 - 135
  • [3] POSTMORTEM CARCASS TEMPERATURE AND BEEF TENDERNESS
    DUTSON, TR
    SMITH, GC
    HOSTETLER, RL
    CARPENTER, ZL
    JOURNAL OF ANIMAL SCIENCE, 1975, 41 (01) : 289 - 289
  • [4] VARIATIONS IN TENDERNESS OF A NUMBER OF MUSCLES WITHIN BEEF CARCASS
    KINSMAN, DM
    JOURNAL OF ANIMAL SCIENCE, 1961, 20 (01) : 199 - &
  • [5] BEEF TENDERNESS AND ITS RELATION TO CARCASS TRAITS AND PH
    LUCKETT, RL
    ICAZA, EA
    BIDNER, TD
    BOSTON, AC
    JOURNAL OF ANIMAL SCIENCE, 1975, 40 (01) : 176 - 176
  • [6] Beef marbling: Association with carcass traits and meat tenderness
    Velik, Margit
    Beyerl, Eva
    Steinwidder, Andreas
    Terler, Georg
    Furst-Waltl, Birgit
    Knaus, Wilhelm Friedrich
    Frickh, Johannes J.
    ZUCHTUNGSKUNDE, 2022, 94 (01): : 1 - 14
  • [7] Neural network modeling of carcass measurements to predict beef tenderness
    Hill, BD
    Jones, SDM
    Robertson, WM
    Major, IT
    CANADIAN JOURNAL OF ANIMAL SCIENCE, 2000, 80 (02) : 311 - 318
  • [8] Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi
    Luchiari-Filho, A.
    Macedo, R. P.
    Pereira, A. S. C.
    e Silva, S. da L.
    Leme, P. R.
    Feitoza, G. F.
    JOURNAL OF DAIRY SCIENCE, 2004, 87 : 16 - 16
  • [9] Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi
    Luchiari-Filho, A.
    Macedo, R. P.
    Pereira, A. S. C.
    e Silva, S. da L.
    Leme, P. R.
    Feitoza, G. F.
    JOURNAL OF ANIMAL SCIENCE, 2004, 82 : 16 - 16
  • [10] Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi
    Luchiari-Filho, A.
    Maced, R. P.
    Pereira, A. S. C.
    e Silva, S. da L.
    Leme, P. R.
    Feitoza, G. F.
    POULTRY SCIENCE, 2004, 83 : 16 - 16
12345