Meta-analysis of the relationship between collagen characteristics and meat tenderness

Li, X, Ha, M, Warner, RD et al. (1 more author) (2022) Meta-analysis of the relationship between collagen characteristics and meat tenderness. Meat Science, 185. 108717. ISSN 0309-1740

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Meat Science. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Meta-analysis; Collagen; Tenderness; Correlation; Muscle; Age
Dates:
  • Accepted: 16 November 2021
  • Published (online): 19 November 2021
  • Published: 1 March 2022
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 19 Aug 2022 13:25
Last Modified: 19 Nov 2022 01:13
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.meatsci.2021.108717

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