Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

Autor: Benoît-Pierre Mourot, Christelle Gobert, Dominique Gruffat, Donato Andueza, Anne Listrat, Guillaume Mairesse, Guillaume Chesneau, Brigitte Picard, Jérôme Normand, Mohammed Gagaoua

Publikováno v: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2020, 100 (6), pp.2502-2511. ⟨10.1002/jsfa.10275⟩

Background The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc586baf8028e7d97d9b307983568a98
https://pubmed.ncbi.nlm.nih.gov/31960978