Article
Determinants of meat quality: tenderness.
The Proceedings of the Nutrition Society - 1 May 2003
Maltin Charlotte, Balcerzak Denis, Tilley Rachel, Delday Margaret
Abstract excerpt
Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have been shown to affect...
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