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

Line Christensen, Per Ertbjerg, Hanne Loje, Jens Risbo, Frans W. J. van den Berg, Mette Christensen

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftMeat Science
Volym93
Utgåva4
Sidor (från-till)787-795
Antal sidor9
ISSN0309-1740
DOI
StatusPublicerad - 2013
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

Citera det här

Christensen, Line ; Ertbjerg, Per ; Loje, Hanne ; Risbo, Jens ; van den Berg, Frans W. J. ; Christensen, Mette. / Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. I: Meat Science. 2013 ; Vol. 93, Nr. 4. s. 787-795.
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title = "Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times",
keywords = "Sous-vide, Beef, Collagen, Hyper-spectral imaging, Cathepsin, Denaturation, DIFFERENTIAL SCANNING CALORIMETRY, MECHANICAL-PROPERTIES, THERMAL-DENATURATION, COOKING TEMPERATURE, BOVINE MUSCLE, INTRAMUSCULAR COLLAGEN, STRUCTURAL-CHANGES, LONGISSIMUS-DORSI, LYSOSOMAL-ENZYME, LONG PERIODS, 416 Food Science",
author = "Line Christensen and Per Ertbjerg and Hanne Loje and Jens Risbo and {van den Berg}, {Frans W. J.} and Mette Christensen",
year = "2013",
doi = "10.1016/j.meatsci.2012.12.001",
language = "English",
volume = "93",
pages = "787--795",
journal = "Meat Science",
issn = "0309-1740",
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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 times. / Christensen, Line; Ertbjerg, Per; Loje, Hanne; Risbo, Jens; van den Berg, Frans W. J.; Christensen, Mette.

I: Meat Science, Vol. 93, Nr. 4, 2013, s. 787-795.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

AU - Christensen, Line

AU - Ertbjerg, Per

AU - Loje, Hanne

AU - Risbo, Jens

AU - van den Berg, Frans W. J.

AU - Christensen, Mette

PY - 2013

Y1 - 2013

KW - Sous-vide

KW - Beef

KW - Collagen

KW - Hyper-spectral imaging

KW - Cathepsin

KW - Denaturation

KW - DIFFERENTIAL SCANNING CALORIMETRY

KW - MECHANICAL-PROPERTIES

KW - THERMAL-DENATURATION

KW - COOKING TEMPERATURE

KW - BOVINE MUSCLE

KW - INTRAMUSCULAR COLLAGEN

KW - STRUCTURAL-CHANGES

KW - LONGISSIMUS-DORSI

KW - LYSOSOMAL-ENZYME

KW - LONG PERIODS

KW - 416 Food Science

U2 - 10.1016/j.meatsci.2012.12.001

DO - 10.1016/j.meatsci.2012.12.001

M3 - Article

VL - 93

SP - 787

EP - 795

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -