المؤلفون: Holman BWB; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia.; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales, Australia., Collins D; Elizabeth Macarthur Agricultural Institute, NSW Department of Primary Industries, Menangle, New South Wales, Australia., Kilgannon AK; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia.; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales, Australia., Hopkins DL; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia.; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales, Australia.

المصدر: Journal of texture studies [J Texture Stud] 2020 Aug; Vol. 51 (4), pp. 559-566. Date of Electronic Publication: 2020 Apr 17.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Wiley Country of Publication: England NLM ID: 0252052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1745-4603 (Electronic) Linking ISSN: 00224901 NLM ISO Abbreviation: J Texture Stud Subsets: MEDLINE

مواضيع طبية MeSH: Meat* , Mechanical Phenomena*, Collagen/*chemistry , Sarcomeres/*chemistry, Adolescent ; Adult ; Animals ; Australia ; Benchmarking ; Cattle ; Cooking ; Female ; Food Technology ; Humans ; Male ; Middle Aged ; Particle Size ; Proteins ; Solubility ; Taste ; Young Adult