Tech | Meat Science Review Assessing the contribution of mature collagen crosslinks to cooked meat toughness using a stewed beef shank model Wan Jun Wu Amelia Welter Colin Chun Travis O'Quinn Geraldine Magnin Michael Chao April 14, 2021 No Comments Connective tissue sheaths serve as the scaffolds in skeletal muscle, and they allow for the growth and development of muscle tissue. However, these connective tissues also cause the “background toughness” in meat. Read More
Bioelectrical impedance and beef carcass yield Austin Voyles August 7, 2012 No Comments Several researchers and industry-based opinions have called for a regeneration of cutability determination to better match our industry’s cattle type.Read More
