Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times.

@article{Christensen2013RelationshipBM,
  title={Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times.},
  author={Line Brinch Christensen and Per Ertbjerg and Hanne L\oje and Jens Sperotto Risbo and Frans W. J. van den Berg and Mette Wulff Christensen},
  journal={Meat science},
  year={2013},
  volume={93 4},
  pages={787-95}
}
The aim of the current study was to elucidate whether cows and young bulls require different combinations of heating temperature and heating time to reduce toughness of the meat. The combined effect of heating temperature and time on toughness of semitendinosus muscle from the two categories of beef was investigated and the relationship to properties of connective tissue was examined. Measurements of toughness, collagen solubility, cathepsin activity and protein denaturation of beef… CONTINUE READING
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