Cluster analysis application identifies muscle characteristics of importance for beef tenderness

201273 citationsJournal Articlehybrid Open Access

Authors

Sghaïer Chriki · Unité Mixte de Recherche sur les Herbivores

G.E. Gardner · Murdoch University

Catherine C. Jurie · Unité Mixte de Recherche sur les Herbivores

Brigitte Picard · Unité Mixte de Recherche sur les Herbivores

Didier D. Micol · VetAgro Sup

Jean-Paul Brun · Unité Mixte de Recherche sur les Herbivores

L. Journaux

Abstract

Our results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower cross-sectional area of fibres, and an overall fibre type composition displaying more oxidative fibres than glycolytic fibres.

Topics & Keywords

Meat and Animal Product Quality Animal Nutrition and Physiology Advanced Chemical Sensor Technologies

Publication Details

Published in: BMC Biochemistry

Volume 13, Issue 1, pp. 29-29

DOI: 10.1186/1471-2091-13-29

Field-Weighted Citation Impact: 5.98

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Cluster analysis application identifies muscle characteristics of importance for beef tenderness

Authors

Abstract

Topics & Keywords

Publication Details