Histochemical characterisation of high-value beef muscles from different breeds, and its relation to tenderness.

Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview

(2020) Brigitte Picard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of two muscle fibre staining techniques and their relation to pork quality traits

(2020) Nicole Lebedová et al.   CZECH JOURNAL OF ANIMAL SCIENCE

Performance, carcass traits and meat quality of Aberdeen Angus, Gascon, Holstein and Fleckvieh finishing bulls

(2018) Daniel Bureš et al.   Livestock Science

Physical quality attributes of male and female wild fallow deer ( Dama dama ) muscles

(2018) Donna-Mareè Cawthorn et al.   MEAT SCIENCE

Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers

(2017) Sung-Hyun Joo et al.   Korean Journal for Food Science of Animal Resources

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

(2016) Gap-Don Kim et al.   Korean Journal for Food Science of Animal Resources

How Muscle Structure and Composition Influence Meat and Flesh Quality

(2016) Anne Listrat et al.   TheScientificWorldJOURNAL

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

(2016) M Gagaoua et al.   Journal of Integrative Agriculture

How Muscle Structure and Composition Influence Meat and Flesh Quality

(2016) Anne Listrat et al.   Scientific World Journal

Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle

(2014) Brigitte Picard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meta-analysis of the relationships between beef tenderness and muscle characteristics

(2013) S. Chriki et al.   Livestock Science

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

(2013) C.E. Realini et al.   MEAT SCIENCE

Control of fresh meat quality through manipulation of muscle fiber characteristics

(2013) S.T. Joo et al.   MEAT SCIENCE

Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

(2012) Xiangxue Xie et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast

(2012) Monika Modzelewska-Kapituła et al.   MEAT SCIENCE

Specific fibre composition and metabolism of the rectus abdominis muscle of bovine Charolais cattle

(2010) Marie-Pierre Oury et al.   BMC BIOCHEMISTRY

Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

(2010) S.H. Lee et al.   MEAT SCIENCE

The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers

(2010) Young-Hwa Hwang et al.   MEAT SCIENCE

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

(2010) Mette Christensen et al.   MEAT SCIENCE

Intake, live animal scores/measurements and carcass composition and value of late-maturing beef and dairy breeds

(2009) A.M. Clarke et al.   Livestock Science

A second look into fibre typing – Relation to meat quality

(2009) L. Lefaucheur   MEAT SCIENCE

Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force

(2008) C. B. Li et al.   Food and Bioprocess Technology

Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality

(2008) Y.M. Choi et al.   Livestock Science