Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics
Huilin Cheng, Sumin Song, Eun‐Young Jung, Jin‐Yeon Jeong, Seon-Tea Joo, Gap‐Don Kim
Topics & Concepts
Food scienceMuscle fibreBeef cattleQuality (philosophy)FiberAnimal scienceChemistryBiologyAnatomyPhysicsSkeletal muscleOrganic chemistryQuantum mechanicsMeat and Animal Product QualityAnimal Nutrition and PhysiologyEffects of Environmental Stressors on Livestock