Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging
Neath, K.E., Del Barrio, A.N., Lapitan, R.M., Herrera, J.R.V., Cruz, L.C., Fujihara, T., Muroya, S., Chikuni, K., Hirabayashi, M., Kanai, Y.
Published in Meat science (01.03.2007)
Published in Meat science (01.03.2007)
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Journal Article
Protease activity higher in postmortem water buffalo meat than Brahman beef
Neath, K.E., Del Barrio, A.N., Lapitan, R.M., Herrera, J.R.V., Cruz, L.C., Fujihara, T., Muroya, S., Chikuni, K., Hirabayashi, M., Kanai, Y.
Published in Meat science (01.11.2007)
Published in Meat science (01.11.2007)
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Journal Article
Relation of postmortem protease activity to tenderness in buffalo meat and Brahman beef
Neath, K.E., Barrio, Del, Lapitan, R.M., Herrera, J.R.V., Cruz, L.C., Fujihara, Del, Muroya, S., Chikuni, K., Hirabayashi, M., Kanai, Y.
Published in Italian journal of animal science (01.01.2007)
Published in Italian journal of animal science (01.01.2007)
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Journal Article