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

Line Bach Christensen; Per Ertbjerg; Hanne Løje; Jens Risbo; Franciscus Winfried J van der Berg; Mette Christensen

doi:10.1016/j.meatsci.2012.12.001

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

Line Bach Christensen, Per Ertbjerg, Hanne Løje, Jens Risbo, Franciscus Winfried J van der Berg, Mette Christensen

Research output: Contribution to journal › Journal article › Research › peer-review

105 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	93
Issue number	4
Pages (from-to)	787-795
Number of pages	9
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2012.12.001
Publication status	Published - 2013

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10.1016/j.meatsci.2012.12.001

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Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged time. / Christensen, Line Bach; Ertbjerg, Per; Løje, Hanne; Risbo, Jens ; van der Berg, Franciscus Winfried J; Christensen, Mette.

In: Meat Science, Vol. 93, No. 4, 2013, p. 787-795.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Christensen, Line Bach

AU - Ertbjerg, Per

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AU - Risbo, Jens

AU - van der Berg, Franciscus Winfried J

AU - Christensen, Mette

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DO - 10.1016/j.meatsci.2012.12.001

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