Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

about

Postmortem Aging of Beef with a Special Reference to the Dry Aging Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris.

P2860

Q28834100-777AA005-E823-4999-8EA9-845A1D2400B6 Q37548882-7ECD7912-B2B2-4E37-B3C2-30F5276FEA54

P2860

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

Item

http://www.wikidata.org/entity/Q57212304

description

im Juni 2014 veröffentlichter wissenschaftlicher Artikel

@de

wetenschappelijk artikel

@nl

наукова стаття, опублікована в червні 2014

@uk

name

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

@en

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

@nl

type

Item

label

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

@en

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

@nl

prefLabel

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

@en

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

@nl

P1476

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

@en

P2093

A L Grayson

http://www.w3.org/2001/XMLSchema#string

D A King

http://www.w3.org/2001/XMLSchema#string

M Koohmaraie

http://www.w3.org/2001/XMLSchema#string

S D Shackelford

http://www.w3.org/2001/XMLSchema#string

T L Wheeler

http://www.w3.org/2001/XMLSchema#string

P2860

The role of Ca(2+)-dependent proteases (calpains) in post mortem proteolysis and meat tenderness.

Muscle proteinases and meat aging.

Intramuscular connective tissue and its role in meat quality.

North American Beef Tenderness Survey 2011-2012: benchmarking tenderness and sample shipping procedures.

Quantification of Ca2(+)-dependent protease activities by hydrophobic and ion-exchange chromatography.

Definition of the optimal freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates.

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

P304

2735-40

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.2527/JAS.2014-7613

http://www.w3.org/2001/XMLSchema#string

P407

English

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2014-06-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

24671601

http://www.w3.org/2001/XMLSchema#string

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

about

P2860

P2860

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P577

P698

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P577

P698