Tenderness of meat from calves slaughtered at a time with maximal muscle protein degradation - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Tenderness of meat from calves slaughtered at a time with maximal muscle protein degradation

Research output: Contribution to conference › Paper › Research

Margrethe Therkildsen
Malene Houbak
Stine Hansen
Derek Victor Byrne

Original language	English
Publication date	2005
Number of pages	6
Publication status	Published - 2005
Event	International Congress of Meat Science and Technology - Baltimore, United States Duration: 7 Aug 2005 → 12 Aug 2005 Conference number: 51

Conference

Conference	International Congress of Meat Science and Technology
Number	51
Country	United States
City	Baltimore
Period	07/08/2005 → 12/08/2005

Research areas

Former LIFE faculty - Beef, Tenderness, compensatory growth, fractional breakdown rate, muscle

ID: 7990192