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

Mette Christensen, Per Ertbjerg, Sebastiana Failla, Carlos Sanudo, R. Ian Richardson, Geoff R. Nute, Jose L. Olleta, Begona Panea, Pere Alberti, Manuel Juarez, Jean-Francois Hocquette, John L. Williams

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalMeat Science
Pages (from-to)61-65
Number of pages5
Publication statusPublished - 2011
Externally publishedYes
MoE publication typeA1 Journal article-refereed

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