Making beef tender with vitamins E and C

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Making beef tender with vitamins E and C

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dc.contributor.author Archile-Contreras, A.C.
dc.contributor.author Cha, M.C.
dc.contributor.author Mandell, I.B.
dc.contributor.author Miller, S.P.
dc.contributor.author Purslow, P.P.
dc.contributor.author Institute for Community Engaged Scholarship
dc.date.accessioned 2012-06-12T02:13:17Z
dc.date.available 2012-06-12T02:13:17Z
dc.date.issued 2012-06-11
dc.identifier.uri http://hdl.handle.net/10214/3719
dc.description Clear Language Research Summaries are a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph. Project partners include the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. On the Web: www.csahs.uoguelph.ca/pps/clear_research en_US
dc.description.abstract Vitamin E is an important factor that could affect meat quality. Col-lagen is a major connective tissue protein. It contributes to determin-ing the textural properties, tough-ness, and tenderness of meat. Maximum collagen turnover is as-sociated with improved meat ten-derness. en_US
dc.description.sponsorship Project support by Agri-Food and Rural Link, Mobilizing Agri-food and Rural Research Knowledge. A program of the OMAFRA-U of G Partnership. http://www.uoguelph.ca/research/omafra/partnership/KTT_and_IP.shtml en_US
dc.language.iso en en_US
dc.subject Vitamins C and E, collagen turnover, MMPs, fibroblast, meat tenderness en_US
dc.subject clear language research summary en_US
dc.title Making beef tender with vitamins E and C en_US
dc.type Article en_US


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