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Article

Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles.

Journal of animal science - 1 Aug 1997

Shackelford S D, Wheeler T L, Koohmaraie M

Abstract excerpt

We conducted three experiments to determine the effects of the callipyge phenotype on the tenderness of several major lamb muscles and to determine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and callipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler shear force values of longissimus, gluteus medius, semimembranosus,...

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Identifiers

PMID: 9263057
DOI: 10.2527/1997.7582100x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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