Meta-analysis of the relationship between collagen characteristics and meat tenderness

Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently...

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Veröffentlicht in:	Meat science 2022-03, Vol.185, p.108717-108717, Article 108717
Hauptverfasser:	Li, Xiying, Ha, Minh, Warner, Robyn D., Dunshea, Frank R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Age Animals Cattle Collagen Correlation Meat Meta-analysis Muscle Muscle, Skeletal Red Meat Sheep Tenderness
Online-Zugang:	Volltext
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