Perimysium thickness as an indicator of beef tenderness /

Eight bovine muscles were evaluated to determine if perimysium thickness (PT) differed among carcasses of similar physiological age, and if those potential differences were related to the Warner-Bratzler shear (WBS) force values of cooked steaks from electrically stimulated and non-electrically stim...

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Bibliographic Details

Main Author:	Brooks, J. Chance
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major animal science.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=731990011&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD