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The effect of water vapor pressure on muscle collagen solubility and selected characteristics of the longissimus lumborum muscle in crossbred cattle Cover

The effect of water vapor pressure on muscle collagen solubility and selected characteristics of the longissimus lumborum muscle in crossbred cattle

Annals of Animal Science
Volume 18 (2018): Issue 1 (January 2018)
By: Beata Głowińska,  Krzysztof Młynek,  Alicja Dzido and  Ewa Salomończyk  
Open Access
|Jan 2018

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DOI: https://doi.org/10.1515/aoas-2017-0023 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 251 - 260
Submitted on: Apr 13, 2017
Accepted on: Aug 1, 2017
Published on: Jan 30, 2018
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
bulls,
growth intensity,
meat characteristics,
collagen solubility,
eating quality
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2018 Beata Głowińska, Krzysztof Młynek, Alicja Dzido, Ewa Salomończyk, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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