Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle.

doi:10.2527/1990.68113677x

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Article

Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle.

Journal of animal science - 1 Nov 1990

Wheeler T L, Savell J W, Cross H R, Lunt D K, Smith S B

Abstract excerpt

The effect of postmortem aging (7, 14, 21 or 28 d), high-voltage electrical stimulation (stimulated or not stimulated) and blade tenderization (none or once; crossbreds only) on the sensory and cooking properties of meat from four beef breeds or breed-types (purebred Hereford, purebred Brahman, H...

Topics

Animals
Breeding
Cattle
Cooking
Electric Stimulation
Genotype
Male
Meat

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