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Article

Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes.

Meat science - 1 Jun 2012

Chávez A, Pérez E, Rubio M S, Méndez R D, Delgado E J, Díaz D

Abstract excerpt

Beef forequarter muscles biceps brachii (BRB), brachialis (BRA), complexus (COM), splenius (SPL), infraspinatus (INF), teres major (TER), rhomboideus (RHO), subscapularis (SUB), supraspinatus (SUP), triceps brachii long-head (TRB) and triceps brachii lateral-head (TRI) were obtained from Mexican beef carcasses originated from Bos indicus (Bi, n=10) or Bos taurus (Bt, n=10) young bulls. Muscles were analyzed for...

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Identifiers

PMID: 22326061
DOI: 10.1016/j.meatsci.2012.01.010

Genes

RHO
TRB

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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